Sabudana khichdi is a popular Maharashtrian breakfast snack. Soaked and drained sabudana (tapioca pearls) are tempered with cumin seeds, curry leaves, and green chillies. Tapioca is also consumed in the form of vadas (fritters).
Making this hariyali sabudana khichdi needs some planning as you have to soak the pearls a few hours ahead. Now the quantity of water to be added can be very tricky, especially if you are new to cooking with this ingredient. Been there, done that! And if you are like me, and don’t like to waste food, you can simply use them to make fritters.
HOW TO SOAK SABUDANA?
I’ve found that the ratio of 1:1:: tapioca: water works the best. I use the same measuring cup to measure out both! I usually leave it to soak overnight in the refrigerator, as I mostly prepare this for breakfast. Even if the water is less, you can always sprinkle more in case the pearls have not yet softened. Addition of excess water will result in a soggy mass, which is difficult to reverse.
I usually make this khichdi the regular way, so when I came across this recipe by my friend Zulekha@Zulekhas kitchen, and I knew I had to try it, as it was different from the regular sabudana khichdi. This hariyali sabudana khichdi recipe calls for a ground paste of coriander leaves and chillies, I loved how appetizing it looked, and had bookmarked it, adding to the many recipes I already have, hoping to try them all, if this lifetime suffices 😀 The only thing I added to the recipe was a pinch of sugar as I like this khichdi sweet and spicy! I reckon you can add potatoes too if you like that, but this was good enough for us!
IF YOU LIKE THIS HARIYALI SABUDANA KHICHDI FOR BREAKFAST, YOU MAY ALSO LIKE THESE,
Mix veggie besan chilla Vermicelli idli And more recipe ideas here
STEP BY STEP INSTRUCTIONS TO MAKE HARIYALI SABUDANA KHICHDI | SAGO KHICHDI | NON-STICKY SABUDANA KHICHDI
1.Wash the sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana. Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers. Soaking time will vary depending upon the quality of the sabudana. I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft. If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for few more hours.
2.Wash cilantro leaves and grind them with green chillies and a little salt into a coarse paste in the food processor or you can also use mortar pestle.
3.Take few roasted peanuts and crush them into thick pieces in the mortar pestle.
4.In a non-stick pan or kadai, heat oil. Once the oil is hot enough add cumin seeds and curry leaves, let it splutter. Add crushed peanuts and fry for half a minute.
5.Now add the coarsely ground cilantro chilli paste & fry for a minute. Add just 1/4 cup water to the mortar or blender in which you ground the paste and add this extract to the kadai, boil for a minute.
6.Add soaked and drained sabudana, a pinch of sugar, mix well. Check for seasonings and adjust salt as required. Cover and cook on low flame for 3-5 minutes or until sabudana is done.
7.Dish out, squeeze lemon juice and serve hot.
HOW TO MAKE HARIYALI SABUDANA KHICHDI | CHUTNEY WALE SABUDANA KHICHDI?
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