Recipe: Kesari Sabudana Khichdi


  • 2 Medium Potatoes (cubed), peeled
  • 440 Gram Sabudana (before soaking)
  • 2 tsp Sugar
  • 450 Ml Water
  • As per taste Sendha namak (rock salt)
  • 2 Tbsp Oil
  • 2 Green chillies, finely chopped
  • 1/2 tsp Saffron
  • 1/2 Tbsp Ginger, grated
  • 1 Tbsp Lemon juice
  • For garnishing Coriander leaves
  • 1 tsp Cumin seeds
  • For garnishing Lemon wedges
  • 3-4 Curry leaves
  • 1/2 Cup Peanuts (crushed), roasted

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  • Place Sabudana in a colander and wash under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
  • In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level.
  • Soak covered for 5-6 hours, preferably overnight.
  • Sabudana will fluff up after soaking.
  • Drain off excess water if any before cooking.
  • Add oil to a heavy bottom non stick pan.
  • Once warm, add in the cumin seeds.
  • Add in the cubed potatoes and cook on a low flame until tender, flipping it occasionally.
  • Now add in the curry leaves, ginger, chopped chilies and cook for a minute more.
  • Meantime, add in sugar, salt, crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
  • Now add the coated sabudana to the pan, mix everything well and cook until the sabudana are a bit translucent and well coated.
  • Add saffron and keep stirring occasionally.
  • Add coriander garnish and topped with lemon wedge.
  • Serve hot.