hariyali sabudana khichdi recipe | green sabudana khichdi | spicy sago khichdi

Ingredients

for soaking:

• 1 cup sabudana / sago
• ¾ cup water

for masala paste:

• handful coriander
• 1 inch ginger
• 1 chilli

other ingredients:

• ¼ cup peanuts
• 1 tsp sugar
• 1 tsp salt

for tempering

• ½ tbsp ghee / clarified butter
• 2 tbsp peanuts
• 1 tsp cumin / jeera
• few curry leaves
• ½ potato / aloo, boiled & cubed
• 2 tsp lemon juice
• 2 tbsp coriander, finely chopped

Steps

soaking sabudana:

1. Place the sabudana in a large bowl; use 1 cup.
2. Add enough water to rub and rinse it 3 times, or until the water runs clear.
3. Pour in ¾ cup water and leave to soak for 6 hours.
4. Do not add extra water: the specified amount soaks the sabudana without making it mushy.
5. Dry-roast ¼ cup peanuts in a pan over a low flame.
6. Continue roasting until the peanut skins separate.
7. Remove the skins, then blend the peanuts to a coarse powder.
8. Add the peanut powder to the soaked sabudana with 1 tsp salt and 1 tsp sugar.
9. Combine everything thoroughly and set aside. The peanut powder helps absorb excess moisture from the sabudana.
10. Put a handful of coriander, 1 inch ginger and 1 chilli into a small blender.
11. Blend into a coarse paste without any added water, then set aside.

hariyali sabudana khichdi:

1. Heat ½ tbsp ghee in a large kadai and roast 2 tbsp peanuts in it until crunchy.
2. Add 1 tsp cumin and a few curry leaves, letting the tempering splutter.
3. Roast ½ potato in it for a minute.
4. Once the prepared coriander masala paste is added, sauté it for a minute.
5. Gently mix the soaked sabudana in until combined well.
6. Put a lid on and allow the khichdi to simmer for 5 minutes or until the sabudana becomes translucent.
7. Finish by adding 2 tsp lemon juice and 2 tbsp coriander. Enjoy the hariyali sabudana khichdi.