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Sabudana Kichidi

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Ingredients

Adjust Servings:
1 cup sabudana
1/4 cup peanut (roasted)
2 tbsp ghee/clarified butter
1 tsp cumin seeds
red pepper
1 sprig curry leaves
2 tsp salt
1 tsp chili powder
1 tbsp coriander leaves finely chopped
1 tsp green chilies
1 tbsp lemon juice

Nutritional information

659
calories
42.28 g
carbohydrates
22.59 g
protein
49.39 g
fat
5393 mg
sodium
61 mg
cholesterol

Sabudana Kichidi

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

How to make Sabudana Kichidi

  • In a bowl and wash sabudana. Soak sabudana in water for an hour
  • After an hour drain out the water completely from sabudana.
  • Spread them over a cloth to avoid lumps and stickiness.
  • In a separate bowl, add sabudana, roasted peanuts, salt chili Mix it well.
  • In a pan, heat the ghee, add cumin seeds, dried red pepper, green
  • Sauté it till it is fried a little.
  • Add sabudana mixture cook it on a low flame for 3 to 4 mins.
  • Switch off the flame and add lemon juice to it and mix well.
  • Garnish with coriander leaves and serve. Pack it in your tiffin box or storage containers and carry to your work or school

Trivia

Cassava is native to South America, in the Amazon Basin of Brazil, and was one of the first cultivated plants in the western hemisphere. This tropical vegetable, also called manioc, manihot, yucca root, yucca root, sweet potato tree, and tapioca plant.

In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur, and Nagpur, it is available as street food and is widely eaten throughout the year.

 

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