Navaratri Sabudana Khichdi Recipe
Navaratri Sabudana Khichdi Recipe. Navaratri Sabudana Khichdi is incredible for individuals attempting to get in shape, as it keeps you satisfied for quite a while. You can eat Navaratri Sabudana Khichdi both for your lunch and supper. Navaratri Sabudana Khichdi outright pleasure and an astounding dish for vrat and celebrations like Navratri as individuals enjoy Saatvik food. Navaratri Sabudana Khichdi formula will turn into your go-to dish when nothing strikes you. Attempt this simple khichdi formula and appreciate it with your friends and family. You can serve this scrumptious and solid joy with a few ghee and yogurt or you can likewise broil some crunchy sabudana papad to make it really tantalizing.
Navaratri Sabudana Khichdi
4 Servings
2 cup sago
4 tablespoon coconut
5 tablespoon ghee
1 pack curry leaves
1 tablespoon cumin seeds
sendha namak as required
2 medium potato
4 green stew
1 tablespoon lemon juice
1/2 cup cooked peanuts
1 pack coriander leaves
2 cup water.
Stage 1 Soak sabudana for 4-5 hours and hack the veggies
Wash the sabudana in running water and absorb 2 cups of water for 4 hours. Ensure that the splashed sabudana turns wet and delicate. In the event that not, then, at that point, splash it for an additional two hours else the sabudana will stay uncooked in the khichdi. Then, wash the green chillies and coriander leaves in running water, and finely cleave them. Presently, strip the potatoes and cut them into solid shapes in another bowl. Then grind the peanuts in a processor and keep regardless of these things until required.
Stage 2 Saute and mix well to get that ideal taste
Put a profound lined dish on medium fire and hotness ghee. At the point when ghee is softened, add curry leaves in it alongside some cumin seeds and hacked green chillies. Sauté for a couple of moments and add potato 3D shapes to the container. Mix to blend in with the flavors and afterward cook till the potatoes turn delicate on medium to low fire. When the potatoes are adequately delicate, add splashed sabudana or sago alongside ground coconut and ground peanuts. Blend every one of the fixings well and sauté for 4-5 minutes.
Stage 3 Garnish with lime juice and coriander leaves
At last, sprinkle a little water in the dish (only a tad nibbled so that the sabudana doesn’t turn tacky and soft) with a touch of rock salt or sendha namak and blend well. Once done, switch off the fire and embellishment with lime squeeze and hacked coriander leaves.
Stage 4 Serve hot
Your Sabudana Khichdi is fit to be served. Do attempt this flavorful formula this Navratri season, rate it and leave a remark in the container beneath.
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