Beetroot sabudana khichdi; The result is a colorful, flavorful, and healthy dish that’s perfect for breakfast, lunch, or dinner. Additionally, this dish is perfect for those who are fasting or on a restricted diet, as it is free of grains, dairy, and animal products. Beetroot is a rich source of vitamins, minerals, and antioxidants, making this dish not only delicious but also nutritious. Serve it hot with some roasted peanuts and a squeeze of lemon, and you’re in for a treat. Give this recipe a try and elevate your khichdi game to a whole new level.
This pink colored Sabudana khichdi is not only delicious and nutritious but also has numerous health benefits. Beetroots are known for their high nutritional content and are a great source of fiber, vitamin C, and potassium. They are also packed with antioxidants, which help fight inflammation and boost your immune system.
Sabudana, on the other hand, is a good source of carbohydrates, which provide you with the necessary energy to kickstart your day. It’s also gluten-free, making it a great option for those who are gluten intolerant.
Moreover, this dish is easy to digest and is perfect for those who are fasting or on a low-calorie diet. The addition of beetroot in this dish not only adds a vibrant color but also enhances the flavor and provides a sweet and earthy taste to the dish.
In conclusion, beetroot sabudana khichdi is a delicious and healthy twist on the classic sabudana khichdi. It’s packed with nutrients, easy to digest, and a perfect dish for fasting or a low-calorie diet. So, try this dish today and enjoy its many health benefits!
If you’re a fan of sabudana khichdi, you know how delicious this dish can be. But have you ever considered adding beetroot to the mix? Beetroot sabudana khichdi is a delightful twist on the classic recipe, and it’s easy to make too.
Ingredients
• 1 cup Sabudana/Tapioca Pearl
• 2-3 Medium Sized Potatoes
• 2-3 tbsp Peanut Oil/Ghee
• 1 tsp Cumin Seeds
• 5-6 Curry Leaves
• ½ cup Roasted Crushed Peanuts
• 1 tsp Sugar
• Salt as per Taste
• ½ Lemon Juice
• Chopped Coriander Leaves for Garnish
For Paste
• 1 cup Beetroot Cup
• 3-4 Green Chilies
• 1 inch Piece of Ginger
Method
1. Rinse, drain, and soak the sabudana in 1 cup of water for 5-6 hours or overnight, until each pearl becomes soft and fluffy.
2. Then, add salt, sugar, and crushed peanuts to the fluffy sabudana and mix well.
3. For the paste, blend beetroot cubes, ginger, green chilies, and lemon juice until you get a smooth paste.
4. Peel the potatoes and cut them into cubes. Keep them aside in a bowl of water.
5. Heat oil in a pan and once it’s hot, add cumin seeds and curry leaves.
6. Drain the potato cubes from the water and add them to the pan. Add a little salt, mix well, cover, and cook on low heat.
7. Once the potato cubes are cooked, add the beetroot chili paste and stir for 2 minutes. Then, add the sabudana and mix gently. Cover and cook for 4-5 minutes on low heat.
8. Garnish with chopped coriander leaves and serve with yogurt. Enjoy!
Tips
• The key step to making perfect fluffy sabudana khichdi is to soak the sabudana well in enough water for at least 5-6 hours.
• You can use pre-boiled potato cubes and skip the step of cooking the potato cubes.
• If you prefer, you can skip the sugar.
• While soaking the sabudana, make sure to use just enough water to cover the pearls. Too much water can make them mushy and sticky.
• You can add some grated coconut to the khichdi for a subtle sweetness and texture.
• If you want to make the khichdi spicier, you can add more green chilies or red chili powder to the beetroot paste.
• Instead of peanuts, you can use cashews, almonds, or any other nuts of your choice.
- 1 cup Sabudana/Tapioca Pearl
- 2-3 Medium Sized Potatoes
- 2-3 tbsp Peanut Oil/Ghee
- 1 tsp Cumin Seeds
- 5-6 Curry Leaves
- ½ cup Roasted Crushed Peanuts
- 1 tsp Sugar
- Salt as per Taste
- ½ Lemon Juice
- Chopped Coriander Leaves for Garnish
- For Pasta
- 1 cup Beetroot Cup
- 3-4 Green Chilies
- Rinse, drain, and soak the sabudana in 1 cup of water for 5-6 hours or overnight, until each pearl becomes soft and fluffy.
- Then, add salt, sugar, and crushed peanuts to the fluffy sabudana and mix well.
- For the paste, blend beetroot cubes, ginger, green chilies, and lemon juice until you get a smooth paste.
- Peel the potatoes and cut them into cubes. Keep them aside in a bowl of water.
- Heat oil in a pan and once it's hot, add cumin seeds and curry leaves.
- Drain the potato cubes from the water and add them to the pan. Add a little salt, mix well, cover, and cook on low heat.
- Once the potato cubes are cooked, add the beetroot chili paste and stir for 2 minutes. Then, add the sabudana and mix gently. Cover and cook for 4-5 minutes on low heat.
- Garnish with chopped coriander leaves and serve with yogurt. Enjoy!
You can use pre-boiled potato cubes and skip the step of cooking the potato cubes.
If you prefer, you can skip the sugar.
While soaking the sabudana, make sure to use just enough water to cover the pearls. Too much water can make them mushy and sticky.
You can add some grated coconut to the khichdi for a subtle sweetness and texture.
If you want to make the khichdi spicier, you can add more green chilies or red chili powder to the beetroot paste.
Instead of peanuts, you can use cashews, almonds, or any other nuts of your choice.
