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Sabudana Khichadi


1 cup or 100 grams sabudana (Tapioca)

½ cup ground roasted peanut powder (roast the peanuts and then grind them in food processor)

½ cup potatoes chopped and diced in one inch cubes

2 green chillies cut half inch long

1 teaspoon cumin seeds

3 tablespoon ghee or oil

1 teaspoon sugar

Salt to taste

3 tablespoon shredded wet coconut to garnish

Wash the sabudana in a vessel that can hold at least 3-4 times the quantity of sabudana taken.

Remove most of the water. Keep about one quarter inch or less of water.

Cover the vessel with a lid and let the sabudana soak for at least 4-6 hours. In warmer climates like India it may take only about 30 minutes to soak, but in colder climates give a good 4-6 hours.

When the sabudana is soaked, fluff is with a spoon,

Add the peanut powder, salt and sugar and mix well.

Heat the ghee or oil in a Kadai or Wok.

Pop the cumin seeds and add the cut green chillies or jalapenos.

Roast the green chillies until they are white, usually takes only a few minutes.

Add the sabudana-peanut powder mixture and mix well.

Cover with a lid and reduce heat. Cook for about 5 minutes or until the sabudana turns colorless from bright white.

Remove from the heat and garnish with shredded wet coconut (optional)