navratri special recipes,Saboodana Khichdi

Sabudana Khichdi is a popular and delicious fasting dish often enjoyed during Navratri and other Hindu fasting festivals. Here's how to make this flavorful and comforting dish:

1.7M

Ingredients:

1 cup sabudana (sago pearls)
2 medium-sized potatoes, peeled and diced
2-3 green chilies, finely chopped (adjust to taste)
1 tsp cumin seeds (jeera)
A handful of roasted peanuts, coarsely crushed
10-12 curry leaves
Sendha namak (rock salt) to taste
2-3 tbsp ghee (clarified butter) or vegetable oil
Fresh coriander leaves for garnish
Lemon juice (optional, for tangy flavor)

Instructions:

1. Preparing Sabudana:

Rinse the sabudana thoroughly under running water until the water runs clear.
Soak the rinsed sabudana in just enough water to cover it for about 3-4 hours or until it becomes soft. You should be able to break a sabudana pearl easily between your fingers when it's ready.

2. Cooking Potatoes:

Boil the diced potatoes until they are tender but not mushy. Drain and set aside.

3. Tempering:

Heat ghee or vegetable oil in a pan or kadai. Add cumin seeds and let them sizzle.
Add chopped green chilies and curry leaves. Sauté for a minute.

4. Mixing the Ingredients:

Add the boiled diced potatoes to the pan and sauté for a few minutes until they turn slightly golden.
Now, add the soaked and drained sabudana to the pan. Mix well with the potatoes.
Stir in the coarsely crushed roasted peanuts. This will add a delightful crunch to the khichdi.

5. Seasoning:

Season the mixture with sendha namak (rock salt) as per your taste. Remember, you're fasting during Navratri, so regular salt is not used.
If you like a tangy flavor, you can squeeze some fresh lemon juice over the khichdi at this stage.

6. Cooking Sabudana: