Sabudana Khichdi Navratri Recipe
Sabudana Khichdi Navratri Recipe is easy & delicious recipe. Find lot of tips and tricks to make it right. It's made with Tapioca Pearls and is glutenfree.
Servings: 2
Ingredients
- 1 cup Sabudana pearls
- 3/4 cup Peanuts raw
- 1 small piece or 1 tsp Ginger finely chopped
- 1 Green Chili finely chopped
Oil & Spices
- 1 tbsp Cooking Oil or Ghee
- 1 tsp Cumin seeds
- 1 tsp or to taste Sendha Namak or Regular Salt
- 1 tsp Sugar
- 2 tsp or to taste Lemon Juice
- 1/4 tsp Black pepper powder or red chili powder
- 1 tbsp Cilantro / Coriander leaves
Instructions
WATCH THE VIDEO ABOVE & READ THE POST FOR MORE TIPS AND TRICKS ON SOAKING THE SABUDANA & TESTING FOR DONENESS
SOAKING & PREPPING SABUDANA
- Wash and soak the sabudana pearls in 1 cup water for 2-4 hrs. Cover it. Set aside. Check for doneness by pressing few soaked sabudana between thumb and finger. If it presses down to the center of the sabudana effortlessly, then it is done. If it still has a lump in the middle, soak it for more time. The size of sabudana doubles in size after soaking. When ready to use, discard the extra water, if any.
PREPARING PEANUTS
- I use the raw whole peanuts. It doesn't matter whether the peanuts have red skin on or the nuts are skinned. Grind the peanuts coarsely. You can either run the nuts in food processor roughly or put them in a ziplock. and run the rolling pin over it a couple of times. You have ground peanuts.
PREPARING FOR SABUDANA KHICHDI - watch the video above
- Take a large bowl. Transfer the soaked sabudana to it. Add ground peanuts, salt, pepper, sugar, lemon juice to it. Mix all the ingredients together with a fork. This is an important step to keep the sabudana separated.
- Take a heavy bottom pan and heat oil in it. Once the oil is hot, reduce the heat to medium-low. Add cumin seeds to it. Once the seeds start crackling, add ginger and green chili. Saute for few seconds.
- Now add prepared sabudana and peanut mixture to the pan. Give it a good stir. Keep stirring and continue stirring on the lower-medium flame. Continuous Stirring is important so that it doesn’t stick with each other. Stir till most of the pearls turn opaque.
- Add chopped cilantro leaves. Toss well. Serve it warm.
STORAGE & REHEATING
- You can refrigerate it, though it is best when eaten freshly cooked. You can reheat it in the microwave easily. Cover the bowl with wet kitchen paper towel and heat for 30 seconds at a time till it reaches the desired temperature. After every 30 seconds, stir with a fork. You can reheat on the gas top too. Heat few tbsp of water in a pan and add refrigerated sabudana. Stir continuously and warm it up.