Vrat Special - Hariyali Sabudana Khichdi

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Sabudana ki Khichdi finds its place amongst the most popular Indian breakfast dishes and that is commonly eaten during Navratri and Shivratri in Northern and Western parts of India. Needless to say, the tiny little sago pearls stir fried along with crushed peanuts, boiled potatoes and mild spices are fully packed with carbohydrates and make for a wholesome meal that leaves you energized and pepped up for the full day of fasting. With that being said, this khichdi is so tasty that you can even have when not fasting. Not to mention, it's also a perfect recipe for those who prefer vegan and gluten-free delicacies in their daily diet routine. Now, while the plain sabudana khichdi is undoubtedly quite delightful, this Hariyali Sabudana Khichdi is further more appetizing and packed with the subtle flavors of coriander and mint. Just give it a try and I am sure, you'll be hooked to this version too.


Vrat Special - Hariyali Sabudana Khichdi


INGREDIENTS

  • Sabudana/Sago - 1 cup (washed and soaked in 3/4 cup water for 5 - 6 hours)
  • Boiled potato (medium sized, chopped into bite size cubes) - 1
  • Green chilies (finely chopped) - 2 to 3 or as per preference
  • Peanuts (dry roasted, skin peeled off and coarsely crushed) - 1/2 cup
  • Cumin seeds - 2 tsp
  • Salt (sendha namak) - as per taste
  • Curry leaves - 8 to 10
  • Paste of fresh coriander and mint (take coriander and mint in the ratio 2:1 and blend to make a paste) - 2 tbsp
  • Black pepper powder - 1 tsp
  • Sugar - 2 tsp
  • Lemon juice - 1/2 tbsp
  • Ghee or peanut oil - 2 tbsp
  • Pomegranate pearls (optional) - as needed


METHOD

  • Start by gently fluffing up the soaked sago pearls with a fork or your hands. Mix in sugar and lemon juice and keep aside.
  • Now heat ghee/oil in a wok and add in cumin seeds, chopped chilies and curry leaves. Once the cumin seeds crackle, add boiled and cubed potatoes.
  • Fry them till they turn crispy from all sides.
  • Now season with salt and black pepper. Mix well.
  • Next add the crushed peanuts. Saute well for about 3 to 4 minutes.
  • Next add in the green paste and saute for about a minute after which add sabudana mixture.
  • Stir it continuously on low-medium heat until all the pearls turn transparent.
  • Switch off the flame. Cover and let it sit for 10 minutes so that sago softens. Garnish with chopped coriander and pomegranate pearls.
  • Serve hot along with some plain curd or raita.

Vrat Special - Hariyali Sabudana Khichdi


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