Hariyali Sabudana Khichdi

Cook along · 12 steps

Method

1. 1

   Take 1 cup sabudana in a bowl, wash 2-3 times.

2. 2

   Add ½ cup water and soak for 3-4 hours or overnight. Cover with lid.

3. 3

   After soaking, sabudana should be non-sticky and fully bloomed.

   

4. 4

   Peel and cut 2 medium potatoes into small pieces.

5. 5

   Heat 3 tbsp oil in a pan. Add 1 tsp cumin seeds, curry leaves, and chopped potatoes.

6. 6

   Keep flame low. Cover and cook potatoes for 6-7 minutes until crispy from all sides.

   

7. 7

   Meanwhile, roast ½ cup peanuts and grind coarsely (not fine powder). Set aside.

8. 8

   For Hariyali paste: blend 1 cup coriander leaves, ½ cup mint leaves, 2 green chillies, ½ inch ginger, ½ tsp cumin seeds, 1 tbsp lemon juice, and 3-4 tbsp water into a paste.

9. 9

   Once potatoes are crispy, reduce flame and mix in the Hariyali paste. Add rock salt.

   

10. 10

    Cook for 3-4 minutes.

11. 11

    Add coarsely ground peanuts. Mix well. Do not overcook — sabudana will become chewy when cool.

12. 12

    Serve with curd. Place Tulsi leaves and offer to Lord Jagannath.