sabudana khichdi recipe english hebbars kitchen sabudana khichdi – kitchen mai

Alright, buckle up buttercups, because we’re about to dive headfirst into the wonderfully weird world of Sabudana Khichdi! I know, I know, the name sounds like a spell a wizard would cast while trying to conjure a slightly less boring Tuesday night. But trust me, this stuff is surprisingly good…in a “holy-cow-where-have-you-been-all-my-life?” kinda way. Or at least, a “Hey, this isn’t half bad!” kinda way. It really depends on your skill level, let’s be honest.

Sabudana khichdi – Kitchen Mai

First, let’s gaze upon the majestic image of the Sabudana Khichdi. Behold! (Dramatic drumroll, please).

Now, let’s talk ingredients. This is where things get interesting. You’re going to need:

• 1 cup Sabudana (Sago Pearls): These little guys are the star of the show. Imagine tiny, edible snowballs, but instead of melting into puddles of sadness, they become delightfully chewy. Make sure you soak them properly, or you’ll end up with a sticky, gluey mess that’s less “khichdi” and more “construction adhesive.”
• 1/2 cup Roasted Peanuts: Because who doesn’t love peanuts? They add a satisfying crunch and a nutty flavor that elevates this dish from “meh” to “maybe I’ll have seconds.” Roast them until they’re golden brown and fragrant. Don’t burn them, unless you’re going for the “charcoal surprise” flavor profile.
• 2-3 Green Chilies, chopped: Spice it up! Or don’t. It’s your khichdi, your life. If you’re a chili wimp, start with one and work your way up. But be warned, a little heat can make this dish sing.
• 1 inch Ginger, grated: Ginger is like the cool, collected friend who always knows what to say to make you feel better. In this case, it adds a warm, zesty note that balances out the other flavors.
• 1 teaspoon Cumin Seeds: These little seeds are bursting with earthy, aromatic goodness. They’re like tiny flavor bombs just waiting to explode in your mouth. (Okay, maybe not explode, but you get the idea.)
• 1/2 teaspoon Turmeric Powder: A pinch of turmeric adds a vibrant color and a subtle earthy flavor. Plus, it’s supposed to be good for you. Win-win!
• 1 tablespoon Lemon Juice: A squeeze of lemon juice brightens everything up and adds a touch of acidity. It’s like giving your khichdi a little wake-up call.
• Salt to taste: Because, duh.
• 2 tablespoons Ghee (Clarified Butter) or Oil: Ghee is the traditional choice, and it adds a rich, nutty flavor. But if you’re dairy-free, oil works just fine.
• Fresh Coriander Leaves, chopped (for garnish): Because everything looks better with a sprinkle of green. Plus, coriander adds a fresh, herbaceous flavor.

Okay, now for the instructions. This is where things can get a little tricky, so pay attention!

1. Soak the Sabudana: This is crucial. Rinse the sabudana under cold water until the water runs clear. Then, soak it in just enough water to cover it. Let it soak for at least 4-5 hours, or overnight. The pearls should be soft and easily mashable. If they’re still hard in the center, they need more soaking.
2. Prepare the Peanuts: Grind the roasted peanuts into a coarse powder. Don’t over-process them, or you’ll end up with peanut butter. (Unless you want peanut butter khichdi. In that case, go for it!)
3. Temper the Spices: Heat the ghee or oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped green chilies and grated ginger. Sauté for a minute until fragrant.
4. Add the Sabudana: Drain the soaked sabudana and add it to the pan. Stir well to combine.
5. Add the Peanuts, Turmeric, and Salt: Add the ground peanuts, turmeric powder, and salt to the pan. Stir well to combine.
6. Cook until Translucent: Cook the khichdi over medium heat, stirring occasionally, until the sabudana pearls turn translucent. This will take about 5-7 minutes.
7. Finish with Lemon Juice: Squeeze the lemon juice over the khichdi and stir well.
8. Garnish and Serve: Garnish with fresh coriander leaves and serve hot.

There you have it! Sabudana Khichdi, in all its chewy, nutty, slightly spicy glory. Now go forth and conquer your kitchen! And if it doesn’t turn out perfectly the first time, don’t worry. Just blame it on the sabudana. It’s always the sabudana’s fault.

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