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.
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.
• 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
• 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)
• ¼ cup Chopped Coriander Leaves
• ½ Cup Pomegranate Arils (opt.)
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.
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.
• 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.
- 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.)
- Wash & drain Sabudana 2-3 times and then soak with water till covered for 5-6 hrs. or overnight.
- 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.
- 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.
- 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.
- 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.
- Sabudana Khichdi is ready garnish with chopped coriander leaves and pomegranate arils and serve with yogurt and enjoy.
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.