Sabudana Khichdi without Potato
Sabudana khichdi is a popular Indian fasting dish that’s loved for its simplicity and flavor. Traditionally, it is made with potatoes, but if you are looking for a healthier alternative or simply want to try something different, this article is for you. We will guide you through the process of making Sabudana khichdi without potatoes, providing expert tips and insights along the way.
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Our mission is not just to provide you with a delectable recipe but also to delve into the essence of Sabudana khichdi and offer expert tips.
The Essence of Sabudana Khichdi
This delightful dish is a staple during religious fasting in India, as it is a great source of energy and easy to digest. It is typically made with soaked tapioca pearls, potatoes, peanuts, and a blend of spices. However, our version eliminates the potatoes while retaining the authentic taste and texture.
This alternative version offers all the goodness and flavor of the original while eliminating the starchy potato, making it an ideal choice for those seeking a lighter, carb-conscious option.
Here we will take you step by step through the process of making Sabudana khichdi without potatoes.
Ingredients:
- 1 cup sabudana
- 2 tbsp ghee
- 1 cup peanut
- 1 tsp cumin seeds
- 1 green chilies
- Curry leaves
- 1 tsp black pepper powder
- Salt to taste
- 1-2 tbsp lemon juice
- Fresh coriander leaves for garnish
How to make Sabudana Khichdi without Potato?
Start by washing the 1 cup Sabudana thoroughly under running water until the water runs clear.
Then, soak the Sabudana in water for 6-7 hours or overnight.
In a wok, heat 1 tbsp ghee. Then add 1 cup of peanuts and roast them until they turn golden brown. Let them cool down completely.
Keep half of these peanuts aside and grind half of them coarsely with the help of a food processor or mortar and pestle.
Now, heat 1 tbsp ghee in a wok and add 1 tsp cumin seeds.
Once they splutter, add chopped green chilies and curry leaves. Saute for a minute until the aroma fills the air.
After that, add the soaked Sabudana to the wok and mix well. Cook for 4-5 minutes on low heat, stirring continuously.
Then add the coarsely ground peanuts, salt, and lemon juice. Continue to cook for 2-3 minutes.
Lastly, add roasted peanuts and fresh coriander leaves. Mix well.
Your Sabudana khichdi without potato is ready. Serve it hot and savor the tantalizing taste.
Tips to make perfect Sabudana Khichdi
- Ensure you soak the Sabudana for at least 4-5 hours or overnight to achieve the perfect texture.
- Roasting the peanuts enhances their flavor, so do not skip this step.
- Lemon juice adds a refreshing zing to the khichdi, so adjust it according to your taste.
- Sabudana khichdi tastes best when served immediately.
- Sabudana khichdi pairs well with plain yogurt, peanut chutney, or a cup of hot tea.
Exploring Flavor Variations
There are numerous flavor variations you can experiment with to suit your taste preferences. Here are a few ideas:
- Spicy Sabudana Khichdi: If you love heat, consider adding more green chilies or a pinch of red chili powder for a spicier kick.
- Coconut Delight: For a touch of tropical flavor, you can incorporate freshly grated coconut into your khichdi. It complements the nuttiness of roasted peanuts beautifully.
- Herb and Spice Infusion: Experiment with herbs like coriander or mint to infuse fresh flavors into your khichdi. You can also play with spices like garam masala or turmeric for a unique twist.
- Sweet Sabudana Khichdi: Contrary to the savory version, you can create a sweet Sabudana khichdi by substituting sugar with jaggery or adding sweet fruits like bananas or pineapple.
More Recipes
RECIPE CARD
Sabudana Khichdi without Potato
Course: BreakfastCuisine: IndianDifficulty: Easy3
servings10
minutes20
minutes30
minutesSabudana khichdi is a popular Indian fasting dish that’s loved for its simplicity and flavor. Traditionally, it is made with potatoes, but if you are looking for a healthier alternative or simply want to try something different, this article is for you. Here we will take you step by step through the process of making Sabudana khichdi without potatoes.
Ingredients :
1 cup sabudana
2 tbsp ghee
1 cup peanut
1 tsp cumin seeds
1 green chilies
Curry leaves
1 tsp black pepper powder
Salt to taste
1-2 tbsp lemon juice
Fresh coriander leaves for garnish
Directions
- Start by washing the 1 cup Sabudana thoroughly under running water until the water runs clear.
- Then, soak the Sabudana in water for 6-7 hours or overnight.
- In a wok, heat 1 tbsp ghee. Then add 1 cup of peanuts and roast them until they turn golden brown. Let them cool down completely.
- Keep half of these peanuts aside and grind half of them coarsely with the help of a food processor or mortar and pestle.
- Now, heat 1 tbsp ghee in a wok and add 1 tsp cumin seeds.
- Once they splutter, add chopped green chilies and curry leaves. Saute for a minute until the aroma fills the air.
- After that, add the soaked Sabudana to the wok and mix well. Cook for 4-5 minutes on low heat, stirring continuously.
- Then add the coarsely ground peanuts, salt, and lemon juice. Continue to cook for 2-3 minutes.
- Lastly, add roasted peanuts and fresh coriander leaves. Mix well.
- Your Sabudana khichdi without potato is ready. Serve it hot and savor the tantalizing taste.
Notes
- Ensure you soak the Sabudana for at least 4-5 hours or overnight to achieve the perfect texture.
- Roasting the peanuts enhances their flavor, so do not skip this step.
- Lemon juice adds a refreshing zing to the khichdi, so adjust it according to your taste.
- Sabudana khichdi tastes best when served immediately.
- Sabudana khichdi pairs well with plain yogurt, peanut chutney, or a cup of hot tea.
We hope you found this guide to making Sabudana khichdi without potato both informative and inspiring. Feel free to leave your comments below, and do not forget to share this article with fellow food enthusiasts who might appreciate the delicious twist we have uncovered together.
