Sabudana Khichdi Recipe

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Recipe Servings : 4

Prep Time : 10 mins

Cook Time : 15 mins

Total Time : 25 mins

Difficulty Level : Easy

Sabudana Khichdi Recipe: A light dish made with sago or sabudana, flavored gently. It is generally eaten during the celebration of Navaratri or Janmashtami when individuals are fasting. Sabudana Khichdi is one of the fundamental fasting dish from western India, particularly from the areas of Maharashtra, Gujarat and Rajasthan.

Elements Of Sabudana Khichdi :

• 1 Cup sabudana (sago)

• 1/2 cup nut (shelled and coarsely beat), simmered

• 2 tbsp ghee

• 1 tsp zeera (cumin seeds)

• 3-4 Ssabut lal Mirch (entire dried red pepper)

• 1 branch kadhi patta (curry leaves)

• 2 tsp sendha namak (white stone salt)

• 1 tsp bean stew powder

• 1 tbsp hara dhania (coriander leaves)

• 1 tsp green chillies, slashed

• 1 tbsp lemon juice

Step by step instructions to Make Sabudana Khichdi :

• Wash Saboodana till water clears. Absorb water to around 3 cm/1/2″ above it, for about 60 minutes.

• Channel in a colander, then, at that point, spread over a thick material for around 60 minutes. It is significant for the water to empty out well overall, as other shrewd when cooked, the sabudana will stay together in irregularities.

• Blend sabudana, peanuts, salt, and stew powder well overall, so it is covered well with this combination.

• Hotness the ghee and add zeera, lal mirch and kadhi patta. When mirch obscures a little, add saboodana combination and pivot over low hotness till cooked through. Requires a few minutes.

• Take it off the hotness, add the lemon squeeze and blend well.

• Serve embellished with the hara dhania and the green chillies.

For more recipes check out other blogs & comment down for any query .

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