How to Make Refreshing Hariyali Sabudana Khichdi: A Vibrant Twist on a Classic 2023

Tired of the same old Sabudana Khichdi? Give this Hariyali Sabudana Khichdi a try for a fresh and vibrant twist on a classic favorite. Here’s how you can prepare it:

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

Method:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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:

1. 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.
2. 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.
3. 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.
4. 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!