Coriander Sabudana Khichdi

This recipe is an extension of the traditional, beloved Sabudana khichdi loaded with the goodness of coriander. And, it makes the perfect food that you can use during fasting. 



  • Gather all the ingredients. Chop Potatoes in thin slices.
  • Soak Sabudana for at least 3-4 hours. Depending upon the quality of sabudana, the soaking time varies. You may check that when it gets soft by pressing your finger. Once it's soft, you may use it. For some quality, it might need to be soaked overnight. If you're in a hurry, try soaking it in warm water.
  • In the meantime, heat a kadhai, add ghee to it. Roast peanuts till brown and cool it off and grind to a coarse mixture.
  • Using the above kadhai, fry potatoes for 5 -10 min and fry them on low flame.
  • In the same Kadai, add Jeera, soaked Dehydrated Tomatoes and dehydrated green chilies, and coriander leaf powder.
  • I always add a little salt with tomatoes. This helps in quick cooking without sticking to the pan. Once tomatoes separate the ghee, add black pepper and lemon juice.
  • While tomatoes are cooking, check the sabudana. If it easily is crushed by finger and thumb, sieve it and squeeze it. Add peanut powder to it. Mix well.
  • Add the fried potatoes and sabudana peanut mix to the sauteed tomatoes. Mix well and if needed, add little water and more salt. The water helps sabudana become soft and it absorbs all the moisture from the mixture.
  • The simple yet delicious Coriander Sabudana Khichdi is ready!!! Enjoy with Curd.

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