hariyali sabudana khichdi recipe | green sabudana khichdi | spicy sago khichdi with detailed photo and video recipe. an extended version of popular and traditional version of sabudana khichdi with green herbs. it is an ideal alternative to the simple khichdi where it has an abundant source of taste and flavour from the green herbs. while the recipe can be used as fasting recipe, but can also be used as breakfast or snacks recipe.
well, to be honest, i do not practice or keep fasting and i prepare the fasting recipes for my day to lunch or breakfast. and the sabudana khichdi also is my regular breakfast recipe or occasionally evening snacks recipe. i personally like to experiment it by adding other flavours and hariyali sabudana khichdi recipe is one such experiment. i like the flavour of coriander, ginger and mint added together to my breakfast and snacks. the best thing about this recipe is the way tapioca or sago pearls would gel into these fresh herbs. in other words, sabudana would absorb the flavours of fresh herbs to yield a fresh herbal taste to the spicy sago khichdi.
anyway, i would like to add few more tips, suggestions and variants for a perfect hariyali sabudana khichdi recipe. firstly, i have not added mint leaves as part of the herbal paste. while some may find it necessary, as it adds flavours particularly for the fasting recipes. you may skip it if you do not like mint leaves for fasting recipes. secondly, i have used medium to big sized sago pearls for this recipe. and the soaking time mentioned in the recipe card may not be the same for other sized sabudana pearls. lastly, once the khichdi is rested it may turn hard and may not have the same soft texture. hence you may have to sprinkle water and reheat to microwave it before serving it again.
finally, i request you to check my other vrat or fasting recipes collection with this post of hariyali sabudana khichdi recipe. it mainly includes recipes collection like sabudana vada, sabudana thalipeeth, sabudana tikki, sabudana papad, daliya. further, to these i would also like to include my other recipes collection like,
hariyali sabudana khichdi video recipe:
recipe card for hariyali sabudana khichdi recipe:
hariyali sabudana khichdi recipe | green sabudana khichdi | spicy sago khichdi
Ingredients
for soaking:
- 1 cup sabudana / sago
- ¾ cup water
for masala paste:
- handful coriander
- 1 inch ginger
- 1 chilli
other ingredients:
- ¼ cup peanuts
- 1 tsp sugar
- 1 tsp salt
for tempering
- ½ tbsp ghee / clarified butter
- 2 tbsp peanuts
- 1 tsp cumin / jeera
- few curry leaves
- ½ potato / aloo, boiled & cubed
- 2 tsp lemon juice
- 2 tbsp coriander, finely chopped
Instructions
soaking sabudana:
- firstly, take 1 cup sabudana in a large bowl.
- add enough water, rub and rinse for 3 times or until water run clean.
- further, add ¾ cup water and soak for 6 hours.
- do not add any extra water as it is enough for soaking without turning sabudana mushy.
- in a pan dry roast ¼ cup peanuts on low flame.
- roast until peanuts separate skin.
- peel off the skin and blend to a coarse powder.
- add peanut powder over soaked sabudana along with 1 tsp salt and 1 tsp sugar.
- combine well making sure everything is well combined. peanut powder helps to absorb excess moisture from sabudana. keep aside.
- in a small blender take handful coriander, 1 inch ginger and 1 chilli.
- blend to a coarse paste without adding any water. keep aside.
hariyali sabudana khichdi:
- firstly, in a large kadai heat ½ tbsp ghee and roast 2 tbsp peanuts until it turns crunchy.
- now add 1 tsp cumin, few curry leaves and splutter tempering.
- add ½ potato and roast for a minute.
- also, add the prepared coriander masala paste and saute for a minute.
- add in soaked sabudana and mix gently combining well.
- cover and simmer for 5 minutes or until sabudana turns translucent.
- finally, add 2 tsp lemon juice, 2 tbsp coriander and enjoy hariyali sabudana khihdi.
how to make green sabudana khichdi with step by step photo:
soaking sabudana:
- firstly, take 1 cup sabudana in a large bowl.
- add enough water, rub and rinse for 3 times or until water run clean.
- further, add ¾ cup water and soak for 6 hours.
- do not add any extra water as it is enough for soaking without turning sabudana mushy.
- in a pan dry roast ¼ cup peanuts on low flame.
- roast until peanuts separate skin.
- peel off the skin and blend to a coarse powder.
- add peanut powder over soaked sabudana along with 1 tsp salt and 1 tsp sugar.
- combine well making sure everything is well combined. peanut powder helps to absorb excess moisture from sabudana. keep aside.
- in a small blender take handful coriander, 1 inch ginger and 1 chilli.
- blend to a coarse paste without adding any water. keep aside.
hariyali sabudana khichdi:
- firstly, in a large kadai heat ½ tbsp ghee and roast 2 tbsp peanuts until it turns crunchy.
- now add 1 tsp cumin, few curry leaves and splutter tempering.
- add ½ potato and roast for a minute.
- also, add the prepared coriander masala paste and saute for a minute.
- add in soaked sabudana and mix gently combining well.
- cover and simmer for 5 minutes or until sabudana turns translucent.
- finally, add 2 tsp lemon juice, 2 tbsp coriander and enjoy hariyali sabudana khihdi.
notes:
- firstly, do not add excess water while soaking as it turns sabudana mushy.
- also, the soaking time of sabudana varies on the quality of sabudana.
- additionally, you can also add mint along with coriander while preparing masala paste.
- finally, overcooking sabudana makes hariyali sabudana khichdi sticky and mushy.