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Sabudana Khichdi

Traditional Maharashtrian breakfast preparation, which is really light on the system to digest and also a brilliant snack during fasts.





Ready in: 20 minutes

Makes: 4 serving



Tips

The potatoes in the khichdi can be avoided.

for a better softer khichdi soak tapioca over night.

Red chilli powder and cumin powder can be added for additional flavour.

Ajwain can also be added.



Ingredients

  • 2 cups water for soaking

  • 1 cup sabudana (tapioca)

  • 3 green chillies chop

  • Coriander chop

  • Salt

  • 1 tsp sugar

  • 2 tbsp peanuts

  • 4 to 5 curry leaves

  • 1 tsp mustard seeds (rai)

  • 1 boiled potatoes

  • 1 medium sized onion chopped

  • 2 tbsp oil

Preparation

  1. Wash tapioca nicely, 2 times and soak it in water for 20 mins until it starts to turn translucent.

  2. Strain water from the tapioca in a bowl for later use.

  3. Heat a pan, add oil, temper it with curry leaves and rai.

  4. Add onions, green chillies and saute until onion turns translucent.

  5. Add peanuts, chunks of potatoes and soaked tapioca and mix well.

  6. Adjust salt and sugar. Add a little water and cook until tapioca is completely transparent.

  7. Serve hot.

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