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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

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Most of the time when people talk about India, there’s always Northern India and Southern India. Very often Eastern and Western India seem to be forgotten. Sabudana kichidi is one of the most sought dishes for a quick breakfast, evening snack or anyone who wants to break the fast, observed during auspicious occasions or festivals. Sabudana means tapioca pearls. Unlike most dishes, this unique dish doesn’t have one place as it’s the origin. Typically, all the western states prepare this dish, with very little variations. However, the most common recipe followed all over India is from Maharashtra.

Health Benefits

According to Wikipedia, sabudana is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of peanuts to sabudana khichidi adds to the protein content, making it a more balanced meal. It has a high caloric content, due to the quantity of starch and fat present.

Accord to Medical News, if you eat nuts daily, especially, peanuts it can help to reduce the risk from cancer, other diseases and is healthy for the heart too. Peanuts have a good source of omega-3, fiber, vitamin E, antioxidants and “good” fats.

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How to make Sabudana Kichidi

  • In a bowl and wash sabudana. Soak sabudana in water for an
  • 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.

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.

Priya Agarwal

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