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Easiest Way to Prepare Tasty Groundnut Sabudana Khichdi

Without fail recipe ultimate Groundnut Sabudana Khichdi easy, tasty, practical.

Groundnut Sabudana Khichdi
Groundnut Sabudana Khichdi

Good Evening every body, at this time you get present recipe Groundnut Sabudana Khichdi with 11 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 4 stages of easy cooking Groundnut Sabudana Khichdi.

Ingredients all Groundnut Sabudana Khichdi

  1. Needed 1 cup/ 180 grams : sabudana, sago/tapioca pearls.

  2. Prepare 1 cup : water.

  3. Prepare 1 tablespoon : oil.

  4. Prepare 1/2 teaspoon : cumin seeds.

  5. Prepare 1/ 200 grams : medium potato, diced small, around 1 cup diced potatoes.

  6. Needed 2 tablespoons : raw peanuts.

  7. Needed 1-2 : green chilli, chopped, adjust to taste.

  8. Prepare 6-7 : curry leaves.

  9. Prepare 1/2 teaspoon : salt, or to taste, use sendha namak if making this for fast.

  10. Needed 1/2 teaspoon : sugar, optional.

  11. Prepare 1/2 : juice of lemon.

If all ingredients Groundnut Sabudana Khichdi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Groundnut Sabudana Khichdi

  1. Rinse sabudana under water until the water turns clear. This is important to get rid of all the starch. Transfer the rinsed sabudana to a large bowl and add 1 cup water to it. No more In the morning the sabudana would have soaked up all the water. But you still drain it using a colander just to get rid of any excess water..

  2. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds. Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It's important to dice the potatoes small here so that cook quickly..

  3. Add the raw peanuts and for another 2-3 minutes. Then add the green, curry leaves and cook for 1 more minute. Add the drained sabudana to the pan along with salt and sugar. Mix until well combined.

  4. Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will become sticky. Remove pan from heat. Add lemon juice and toss to combine. Serve sabudana khichdi hot with chilled yogurt or Namkeen like I did.

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