To make sabudana khichdi, potatoes, tomatoes, and green chilies are used. This has rock salt and black pepper added for flavor. As a result of the need to remove the starch from sago, which is why many people complain that their khichdi doesn’t come out properly, let’s learn how to make ideal khichdi.
Sabudana – 1 cup is needed for the Sabudana Khichdi recipe (150 grams)
potatoes, two medium-sized, boiled
2-3 tablespoons of ghee or refined oil
1 teaspoon of cumin seeds
less than 1/4 teaspoon of turmeric powder
1-2 finely chopped green chilies
crushed black pepper, 7-8
roasted, peeled, 1/2 cup of peanut grains
1 teaspoon salt
2-3 tablespoons of green coriander (finely chopped)
One tiny size lemon
How to prepare sabudana khichdi:
Before beginning to prepare Khili-Khili Khichdi, properly wash the sabudana. Following that, soak the sago for 5 to 6 hours in a basin of water to allow it to slightly swell. Take the sago out of the water once the designated time has passed and give it another water wash. Now heat ghee in a nonstick pan by placing it over a gas flame. (If you’d like, you may also use a cooker.) Add the cumin in accordance with the ingredients after the ghee or refined oil is heated. Green chilies and peanuts should be added and gently fried as soon as the cumin seeds begin to crackle. Add the turmeric and chili powder when the peanuts start to become a light golden color. Add the potatoes and toss after one minute. Add the sago and stir well. After all the ingredients are blended properly, sprinkle rock salt on top according to taste. Now cover the khichdi with a plate and let it cook for 2-3 minutes. At the designated time, stir with a spoon while maintaining an airtight cover. You should expect your khichdi to be ready in 7-8 minutes. Your khichdi will be ready in two whistles if you’re using a cooker. Place Sabudana Khichdi on a platter and top with green coriander before serving.