#CookandChomp Navratri special Sabudana Khichdi

Navratri is the most awaited time of the year with festivities ringing in, lots of delicacies to chomp on and a general sense of merriment. Navratri also means no meats for nine days before the heart feast on Dussehra. But that doesn’t mean Navratri doesn’t have a charm of its own and the deliciousness gets any less. Even though I don’t fast, my all time favorite remains the variety of sabudana.

Sabudana or Pearl tapioca is a hit amongst all those fasting thanks to it’s high calorific value. Follow this super easy recipe to savor sabudana khichdi for your own.

Ingredients

Serves 4 as a munching option

  • Sabudana – 1 cup
  • Peanuts – 1/2 cup
  • Potatoes – 4 medium (boiled and peeled)
  • Roasted jeera (cumin) powder – 2 tbsp
  • Ghee – 1 tbsp
  • Curry leaves – 2 tbsp chopped
  • Red Chilly powder – 1 tsp
  • Amchur – 1 tsp
  • Coriander powder – 1 tbsp
  • Salt – to taste

To garnish

  • Handful musk melon seeds and raisins
Sabutdana khichdi

Ingredients – sabudana, peeled potatoes and masalas

Sabutdana khichdi prep

Fresh from the garden – curry leaves

Method

  • Soak the sabudana over night – make sure to rinse the sabudana thoroughly to get rid of the extra starch, this will help prevent the sabudana from sticking.
  • Heat the ghee in a kadhai, add the chopped potatoes and jeera, toss it till the potatoes are coated completely in jeera and slightly crunchy.
  • Add the sabudana, curry leaves, peanuts and the spices. Cook till the sabudana is soft and clear.
Cooking sabutdana

In the making – look at all those gorgeous colors

  • Top with musk melon seeds and raisins to add the extra punch
Its done

The super food is ready

Stay tuned for more vegetarian yumminess.

Happy Chomping πŸ™‚

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