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Sabudana Khichdi

non sticky sabudana khichdi
5 from 2 votes
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  • 1 + 1/2 cup sabudana
  • 3/4 cup roasted peanuts peeled and diced
  • 1 Potato
  • 1 tsp sugar
  • Salt
  • 1 + 1/2 cup Water

To temper:

  • 1 tbsp peanut oil
  • 3 green chilli
  • Few Curry leaves
  • 1 tsp cumin seeds

To garnish:

  • Few coriander leaves
  • 2 tbsp coconut

Before serving:

  • Lemon juice as needed


  • Place the sabudana in a colander and wash the sabudana 3 to 4 times till the water changes clear (without any starch)
  • Transfer the sabudana to a wide container and add 1 + 1/2 cup of cold water, close the lid and keep it undisturbed for at least 6 hours
  • After 6 hours press the sabudana and make sure it is well soaked (soft)
  • Transfer the sabudana to a colander and drain the water completely
  • Place the diced potatoes in a microwave-safe bowl and add enough water to immerse and sprinkle a little salt
  • Microwave for 5 minutes or till the potatoes are fork-tender
  • Strain the potatoes in a separate colander and run tap water
  • Let potatoes remain in the colander till all the water is completely drained
  • Pulse the peanuts
  • In a wide pan add peanut oil
  • When oil is hot, add green Chilli, curry leaves, and cumin seeds; let them splutter
  • Add potatoes and little salt and cook for 5 minutes or till the potatoes starts turning slightly brown
  • Lower the flame and add sabudana, salt, sugar, and peanut; mix gently
  • Turn down the flame to the lowest setting and cover the lid and cook for 5 minutes
  • Avoid sauteeing frequently
  • Turn off the stove and sprinkle coconut and coriander leaves, give a good mix
  • Squeeze lemon juice before serving
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  1. Always wash the sabudana well till the water turns clear (starch-free)
  2. Soak the sabudana well for at least 6 hours till they turn soft press
  3. If you forgot to soak, you can soak in hot water for few hours but best sabudana khichdi is with cold water soaking
  4. I have pulsed roasted peanuts but it is optional
  5. Preferably add lemon juice before serving
  6. Always cook khichdi in low flame and avoid sauteeing frequently 
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