Recipe: Delicious Sabudana Khichdi (Maharashtrian Style)

Recipe: Delicious Sabudana Khichdi (Maharashtrian Style) Delicious, fresh and tasty.

Sabudana Khichdi (Maharashtrian Style). Sabudana khichdi, which loosely translates to "tapioca mixture," is a delightfully chewy Maharashtrian pilaf studded with the crunch of toasted peanuts, creamy bits of potato, and the occasional cumin seed A hit of sweetness is balanced with salt, lemon and the alternating flames of ginger and green chile, and then everything is showered with a generous amount of chopped cilantro The. Sabudana Khichdi Recipe with step by step photos and video - Sabudana Khichdi is usually made during fasting days like navratri or mahashivratri or ekadashi. Sabudana Khichdi is an easy snack and is a good recipe to be made during fasting days but it requires little experience to get the perfect texture in the sabudana pearls. sabudana khichdi

The chewy texture and starchy taste of sago is so beautifully complemented by the nutty flavour of.

Sabudana khichdi recipe with step by step photos and a video.

Sabudana Khichdi or also known as Sabudana Usal is made mostly during the fasting season.

You can cook Sabudana Khichdi (Maharashtrian Style) using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sabudana Khichdi (Maharashtrian Style)

1. It’s 1 Cup of Saabudana (Sago Pearls).

2. It’s 3-4 of Slit Green Chillies.

3. It’s 15-20 of Curry Leaves.

4. Prepare 1.5 Tsp of Powdered Sugar.

5. Prepare 1/4 Tsp of Mustard Seeds or Cumin Seeds.

6. Prepare 1 Tsp of Lemon Juice.

7. You need 1/4 Tsp of Salt.

Recently on Maha Shivratri (Indian festival), I made it.

Sabudana khichdi is a vegetarian dish made mostly during fasting season (Maha Shivratri or Navratri or Sankasti Chaturthi). ).

It is made with sabud Sabudana khichdi is a permissible food for Hindu fasting and it's easy to make at home.

This amazing dish finds its place in the menus of canteens, restaurants owing to the considerable popularity in Maharashtra.

Sabudana Khichdi (Maharashtrian Style) step by step

1. Wash Sabudana nicely and then soak it in water for 2 hours. You will have to check the quality of Sabudana because some take 1-2 hours soaking time and some take overnight..

2. After soaking, try mashing it between fingers. If you feel lump while mashing then it needs more soaking..

3. Once they are properly soaked, spread them in a plate and let them dry. It will take around 2-3 hours if kept under fan covered with sieve lid..

4. Now take a non-stick pan. Heat ghee or coconut oil..

5. Splutter mustard seeds. Now add curry leaves and slit green chillies. Saute for 30 seconds..

6. Now add sabudana and lightly toss..

7. Add powdered sugar, very little salt and crushed peanuts. Toss lightly at low medium flame..

8. Cover and cook for a minute at low flame. Add lemon juice and serve hot..

Read the Maharashtrian style recipe for sabudana khichdi and make it perfectly!

Sabudana: This is the main ingredient.

There are two types of sabudana available in the market.

One is the regular one that we use in khichdi, sabudana vada, sabudana kheer etc.

The other is nylon sabudana which is used for the deep-frying purpose only to make sabudana chivda.