Table of Contents
Hariyali Sabudana Ingredients:
- 4 cups of water
- 1 cup of sabudana
- ½ cup of peanuts
- ½ tsp of sugar
- 4 tsp of salt
- 2 tbsp of ghee
- 1 tsp of cumin
- A handful of curry leaves
- 1-inch piece of ginger, finely chopped
- 2 green chilies, finely chopped
- 2 handfuls of fresh coriander leaves
- 1/4 cup of grated coconut (optional)
- 2-3 tbsp of curd
- 1 potato, boiled and cubed
- Juice of ½ lemon
- 2 tbsp of coriander and peanuts for garnish
- Prepare the green chutney:
- Start by making a vibrant green chutney. Grind together the fresh coriander, green chili, ginger, and curd to create a flavorful purée.
- Sauté the potatoes.
- Heat ghee in a pan, add cumin seeds (jeera), and cook the boiled and cubed potatoes with a pinch of salt. Add the curry leaves towards the end for an extra layer of flavor.
- Incorporate the Green Chutney:
- Now, add the green chutney you prepared earlier and cook for about 2 minutes. This step infuses the dish with a burst of fresh, herby flavors.
- Mix in the goodness.
- Add grated coconut, coarsely broken roasted peanuts, sago pearls (sabudana), salt, and a touch of sugar. Stir everything together, making sure to scrape the pan to prevent any sabudana from sticking.
- Cook to Perfection:
- Continue cooking until the sago pearls turn translucent. This step ensures the dish has the right texture and consistency.
- Squeeze in the juice of half a lemon for a zesty kick.
- Finally, garnish with 2 tablespoons of fresh coriander and some crunchy peanuts.
- Enjoy Your Hariyali Sabudana Khichdi:
- This delightful twist on Sabudana Khichdi is ready to be savored. The addition of fresh ingredients and the green chutney brings a unique and refreshing taste to the traditional dish.
A Note on Preparation:
When working with sabudana, it’s important to handle it gently to prevent it from mashing and to maintain the desired texture.
How to Soak Sabudana:
- Initial Rinse:
- To properly soak the sabudana, take 1 cup of sabudana in a bowl and rinse it thoroughly with water. Make sure to rub the sabudana gently to remove excess starch.
- Double Rinse and Soak:
- Rinse the sabudana twice and then add 4 cups of water. Ensure the sago pearls are completely submerged and let them rest for about 6 hours. The soaking time may vary based on the quality of your sabudana.
- Check and drain:
- Once the sabudana is soaked well, ensure there’s no excess water at the bottom of the bowl. Excess water can make the khichdi turn mushy.
- Test for softness:
- The sabudana should be soft enough to mash easily when pressed between your fingers. If it’s still hard, you can sprinkle a bit of water to help it soften.
With these steps, you’ll have perfectly soaked sabudana for your delicious Hariyali Sabudana Khichdi. Enjoy this exciting and refreshing variation!