Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Hariyali Sabudana Khichdi

Hariyali Sabudana Khichdi

Hariyali Sabudana Khichdi
Hariyali Sabudana Khichdi, made with the prepared green chutney masala, soaked tapioca pearls, potatoes, herb, and spices. This is the refreshing and colorful take on a classic Sabudana Khichdi. It tastes amazing and look very appetizing. A little change from the regular sabudana khichdi. It is a popular Maharashtrian breakfast snack, and a staple fasting food in north India, especially in Gujarat, Maharashtra and Madhya Pradesh. My whole family is a big fan of sabudana khichdi, we love feasting on during Indian fast, and it is must on menu list. Even on ordinary days it is a great option for breakfast or brunch, you just need to plan it ahead for the soaking time. Once it’s soaked enough, it is very easy to prepare and can be prepared under 30 mins to prepare.

Hariyali Sabudana Khichdi

Sabudana also known as Sago, saksak, rabia and sagu in various parts of the world is an edible starch extracted from the pith or the spongy center of the tropical palm trees. Since ages, it has been a staple for people staying in the Tropical regions.
Of late, sago has been a fad among fitness enthusiasts for its amazing health benefits. In fact, it is enjoyed in various ways all around the world. Some prepare it as porridge, Khichdi, tikki, thalipeeth and fries. However, commercially sago is sold in the form of pearls, which makes it easy to cook. In fact, the extraction of sago pearl is a little different from the original sago starch, the pearls are extracted from cassava starch, which comes from the root of the tropical palm trees.

Ok! Let the stop endless discussion on sabudana and head over how to make this delicious sabudana khichdi recipe.

Ingredients
• 1 ½ cup Sabudana/Tapioca Pearl
• ½ cup Roasted Crushed peanuts
• Salt as per taste
• 1-2 tsp Sugar

For Green Masala
• 1 cup Coriander Leaves
• 2-3 Green Chilis
• ½ Inch Fresh Ginger Chopped
• ½ Lime Juice
• 2-3 tbsp Water

Other Ingredients
• 2-3 tbsp Peanut or Sesame Oil
• ½ tsp Cumin Seeds
• 5-6 Curry Leaves
• ¼ cup Raw Peanuts
• 2 Medium Sized Potatoes (Boiled, Peeled & Cubed)

For Garnishing
• ¼ cup Chopped Coriander Leaves
• ½ Cup Pomegranate Arils (opt.)

Method
1. Wash & drain Sabudana 2-3 times and then soak with water till covered for 5-6 hrs. or overnight.
2. Once soaked enough, add salt, sugar, and crushed peanuts, mix with fork, and keep aside.

For Green Masala
• Add masala ingredients into the blender jar and blend it till smooth chutney paste.

Process
1. Take a deep pan, add oil, and heat it until it is hot enough to add cumin seeds, raw peanuts, and roast them little before adding curry leaves and allowing them to sputter.
2. Add boiled potato cubes, stir them gently well with a spatula, then add prepared green chutney and mix it with a spatula for a few seconds to prevent discoloration.
3. Add the sabudana mixture, stir it thoroughly, cover it, and cook it for about 5 minutes over a low flame while stirring it occasionally to prevent sticking to the bottom.
4. Sabudana khichdi is prepared, garnished with chopped coriander leaves and pomegranate seeds, and is ready to be served with yogurt.

Hariyali Sabudana Khichdi

Tips
• Use medium sized sabudana pearls for the best results.
• Soaking 5-6 hrs. or overnight is must to make fluffy, soft but non sticky sabudana.
• You can use ghee instead of oil if you want.
• You can skip peanuts if you want.
Hariyali Sabudana Khichdi

Hariyali Sabudana Khichdi
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Hariyali Sabudana Khichdi, made with prepared green chutney masala, soaked tapioca peals, potatoes, herb, and spices. This is the refreshing and colorful take on a classic sabudana khichdi, it tastes amazing and look very appetizing. A little change from the regular sabudana khichdi. It is a popular Maharashtrian breakfast snack, and a staple fasting food in north India, especially in Gujarat Maharashtra and Madhya Pradesh.
Author: Binjal Pandya
Recipe type: Breakfast
Cuisine: Indian
Serves: 3-4
Ingredients
  • 1 ½ cup Sabudana/Tapioca Pearl
  • ½ cup Roasted Crushed peanuts
  • Salt as per taste
  • 1-2 tsp Sugar
  • For Green Masala
  • 1 cup Coriander Leaves
  • 2-3 Green Chilis
  • ½ Inch Fresh Ginger Chopped
  • ½ Lime Juice
  • 2-3 tbsp Water
  • Other Ingredients
  • 2-3 tbsp Peanut or Sesame Oil
  • ½ tsp Cumin Seeds
  • 5-6 Curry Leaves
  • ¼ cup Raw Peanuts
  • 2 Medium Sized Potatoes (Boiled, Peeled & Cubed)
  • For Garnishing
  • ¼ cup Chopped Coriander Leaves
  • ½ Cup Pomegranate Arils (opt.)
Instructions
  1. Wash & drain Sabudana 2-3 times and then soak with water till covered for 5-6 hrs. or overnight.
  2. Once soaked enough, add salt, sugar, and crushed peanuts, mix with fork, and keep aside.
  3. For Green Masala
  4. Add masala ingredients into the blender jar and blend it till smooth chutney paste.
  5. Process
  6. Take a deep pan, add oil and heat enough, add cumin seeds, raw peanuts and roast it little bit, then add curry leaves and let it splutter.
  7. Add boiled potato cubes, stir it gently well with spatula, then add prepared green chutney and mix it within a few seconds to avoid discoloration.
  8. Add sabudana mixture, mix it well and cover it and cook on low flame about 5mins, stir it in between to avoid sticking into the bottom.
  9. Sabudana Khichdi is ready garnish with chopped coriander leaves and pomegranate arils and serve with yogurt and enjoy.
Notes
Use medium sized sabudana pearls for the best results.
Soaking 5-6 hrs. or overnight is must to make fluffy, soft but non sticky sabudana.
You can use ghee instead of oil if you want.
You can skip peanuts if you want.
3.5.3251

 

Hariyali Sabudana Khichdi was last modified: August 12th, 2022 by Binjal's VEG Kitchen

Like this:

Like Loading...
08/12/2022   Binjal's VEG Kitchen
  Appetizers & Snacks, Fasting Recipes     appetizer, breakfast, easy, fasting, festive, gluten free, healthy, indian, kids friendly, no onilon no garlic, quick, vegan
  • Surti Sev Khamni
  • Rose Coconut Modak
Binjal's VEG Kitchen

binjalsvegkitchen

Cheesy Garlic Pull Apart Bread is loaded with chee Cheesy Garlic Pull Apart Bread is loaded with cheese, garlic, herb and butter. Cheesy Garlic Pull Apart Bread is really amazing, delicious, rich in the flavors, which you can’t stop eating! This is under 30 minutes snack. It is great treat not only for kids but also for everyone, across all ages.
.
.
Recipe on my blog!
.
Sukhadi also Golpapadi or Gudpapdi or Godpapdi. It Sukhadi also Golpapadi or Gudpapdi or Godpapdi. It can be done in less than an hour without special preparation so for this sweet you only needs 3 main ingredients. I love this sweet from childhood and it’s one of my favorite anytime sweet snack. It is one of the traditional Gujarati sweet and in Maharashtra and Madhya Pradesh they called Gudpapdi or Godpapdi.
.
Recipe on my blog!
.
.
Mirchi Cha Thecha! Green Chili Thecha with Peanut Mirchi Cha Thecha!
Green Chili Thecha with Peanut is a vibrant and fiery Maharashtrian condiment that combines the heat of green chilies with the nuttiness of roasted peanuts. This zesty and flavorful accompaniment adds a punch of spice to your meals and brings a burst of excitement to your taste buds. Whether you’re a fan of spicy dips or looking for an extra kick to elevate your dishes, this Green Chili Thecha with Peanut recipe is sure to satisfy your cravings.
.
.
Chocolate Fig Tart made with dark chocolate, fresh Chocolate Fig Tart made with dark chocolate, fresh figs and topped with sea salt. Chocolate tart, also known as chocolate cream pie with figs, is a dessert consisting of dark chocolate, cream, butter, and sugar, beaten together, poured into a crisp, sweetened pastry shell. It is considered a form of custard tart because it includes a creamy luscious filling and topped with fresh sweet figs.
.
Recipe on the blog!
Link in my profile!
.
Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

‹ › ×
    Copyright © 2015-2022 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
     

    Loading Comments...
     

      %d