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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: Not specified
  • Yield: 2 Servings
  • Category: Breakfast
  • Cuisine: Indian

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)

Method

soaking sabudana:

  1. firstly, take 1 cup sabudana in a large bowl.
  2. add enough water, rub and rinse for 3 times or until water run clean.
  3. further, add ¾ cup water and soak for 6 hours.
  4. do not add any extra water as it is enough for soaking without turning sabudana mushy.
  5. in a pan dry roast ¼ cup peanuts on low flame.
  6. roast until peanuts separate skin.
  7. peel off the skin and blend to a coarse powder.
  8. add peanut powder over soaked sabudana along with 1 tsp salt and 1 tsp sugar.
  9. combine well making sure everything is well combined. peanut powder helps to absorb excess moisture from sabudana. keep aside.
  10. in a small blender take handful coriander, 1 inch ginger and 1 chilli.
  11. blend to a coarse paste without adding any water. keep aside.

hariyali sabudana khichdi:

  1. firstly, in a large kadai heat ½ tbsp ghee and roast 2 tbsp peanuts until it turns crunchy.
  2. now add 1 tsp cumin, few curry leaves and splutter tempering.
  3. add ½ potato and roast for a minute.
  4. also, add the prepared coriander masala paste and saute for a minute.
  5. add in soaked sabudana and mix gently combining well.
  6. cover and simmer for 5 minutes or until sabudana turns translucent.
  7. finally, add 2 tsp lemon juice, 2 tbsp coriander and enjoy hariyali sabudana khihdi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.