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Hariyali Sabudana Khichdi
Binjal Pandya

Hariyali Sabudana Khichdi

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 -4
Course: Breakfast
Cuisine: Indian
Ingredients Method Notes

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.
  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.