Clearcals

Serving Size 1 Medium Cup (200 g)
Calories277.1 kcal
Carbs52.1 g (208.3 kcal)
Protein2.4 g (9.4 kcal)
Fats6.6 g (59.3 kcal)

Sabudana Kichadi recipe

Name: Sabudana Kichadi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 20 Grams of Peanuts; 1 Table Spoon of Lemon juice; 100 Grams of Potato brown skin small; 10 Grams of Chillies green - all varieties; 20 Grams of Coriander leaves; 15 Grams of Curry leaves; 1 Tea Spoon of Cumin seeds; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 400 Milliliter of Water; 200 Grams of Sago

Sabudana Kichadi/Sabudana khichdi is a good source of fiber, potassium, copper, niacin, vitamin E, beta carotene, lutein, and excellent source of vitamin C and vitamin D. It helps strengthen muscles.

Cooking time: 5 minutes

Serves: 4 persons

Ingredients

Peanuts

20 Grams

Lemon juice

1 Table Spoon

Potato brown skin small

100 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

20 Grams

Curry leaves

15 Grams

Cumin seeds

1 Tea Spoon

Rice bran oil

1 Table Spoon

Salt

0.5 Tea Spoon

Water

400 Milliliter

Sago

200 Grams

Instructions

Soaking

Rinse sabudana under water until the water turns clear. Transfer the rinsed sabudana to a large bowl and add water to it and let it soak overnight.

Cooking

Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds. Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. Add the raw peanuts and for another 2-3 minutes. Then add the green chili, curry leaves and cook for 1 more minute. Add the drained sabudana to the pan along with salt.

Mix well

Mix until well combined. Cook for few minutes until most of the sabudana pearls become translucent. Remove pan from heat. Add lemon juice and cilantro and toss to combine.

Serving

Serve sabudana khichdi hot with chilled yogurt.

Nutrition Label