Sabudhana North Indian Kichdi
Medium green chili fine chopped – 3or 4
½ Cup of sabudana
½ Teaspoon cumin seeds
½ Teaspoon of mustard seeds
1 Pinch of asafetida (Hing)
1 Pinch of turmeric powder
2 Whole dry red chilies in pieces - break them
4 Curry leaves (optional)
3 Tablespoons of dry roasted peanuts coarsely grinded
½ Teaspoon salt or to your taste
2 Teaspoon lemon juice
1 Tablespoon of vegetable oil
2 Tablespoon chopped coriander leaves
1 Cup grated coconut
1. In a bowl, add tapioca pearls and wash. Add 1 cup of water and mix with tapoica, cover the bowl and let the tapioca soak for 1 hour or until tapioca become soft but not mushy. If the pearls are still hard then soak little longer. Each pearl should be soft to the touch then it is ready to use.
2. to check if the tapioca pearls have become soft or not, you should be easily able to press the pearl. Once tapioca become soft, drain all the water out and keep it aside.
3. Heat a nonstick frying pan on medium heat, add 1 tablespoon of oil, cumin seeds, mustard seeds and asafetida and fry for 2 to 3 minutes or until cumin seeds become brown and mustard seeds start splattering.
4. Add red chili pieces and curry leaves and fry them for few seconds until chilies become brown.
5. Add peanuts mixture along with salt, saute for a couple of minutes.
6. Add soaked sabudana, salt, turmeric powder and lemon juice, mix with everything and continuously keep stirring for 1 to 2 minutes
7. Finally add grated coconut and mix well. . If the khichdi looks too dry then sprinkle few drops of water stir and turn the stove off. Sabudana turn translucent after cooking.
8. Garnish the sabudana khichdi with some coriander leaves, drizzle with some lemon juice and serve the sabudana khichdi
Medium green chili fine chopped – 3or 4
½ Cup of sabudana
½ Teaspoon cumin seeds
½ Teaspoon of mustard seeds
1 Pinch of asafetida (Hing)
1 Pinch of turmeric powder
2 Whole dry red chilies in pieces - break them
4 Curry leaves (optional)
3 Tablespoons of dry roasted peanuts coarsely grinded
½ Teaspoon salt or to your taste
2 Teaspoon lemon juice
1 Tablespoon of vegetable oil
2 Tablespoon chopped coriander leaves
1 Cup grated coconut
1. In a bowl, add tapioca pearls and wash. Add 1 cup of water and mix with tapoica, cover the bowl and let the tapioca soak for 1 hour or until tapioca become soft but not mushy. If the pearls are still hard then soak little longer. Each pearl should be soft to the touch then it is ready to use.
2. to check if the tapioca pearls have become soft or not, you should be easily able to press the pearl. Once tapioca become soft, drain all the water out and keep it aside.
3. Heat a nonstick frying pan on medium heat, add 1 tablespoon of oil, cumin seeds, mustard seeds and asafetida and fry for 2 to 3 minutes or until cumin seeds become brown and mustard seeds start splattering.
4. Add red chili pieces and curry leaves and fry them for few seconds until chilies become brown.
5. Add peanuts mixture along with salt, saute for a couple of minutes.
6. Add soaked sabudana, salt, turmeric powder and lemon juice, mix with everything and continuously keep stirring for 1 to 2 minutes
7. Finally add grated coconut and mix well. . If the khichdi looks too dry then sprinkle few drops of water stir and turn the stove off. Sabudana turn translucent after cooking.
8. Garnish the sabudana khichdi with some coriander leaves, drizzle with some lemon juice and serve the sabudana khichdi
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