Sabudana

Hariyali Khichdi Recipe

Want something flavorful and green?

Try Sabudana Hariyali Khichdi

brings a vibrant, herby twist to your plate—refreshing, light, and utterly scrumptious!

30 minutes

Easy

2 servings

INGREDIENTS

  • Sabudana (soaked 5–6 hrs)
    • 1 cup
  • Tbsp peanuts (roasted & crushed)
    • 2
  • Potato (diced & boiled)
    • 1
  • Tbsp ghee
    • 2
  • Tsp cumin seeds
    • ½
  • Salt to taste
    • as required

    For Green Paste

  • coriander leaves
    • 1 cup
  • mint leaves
    • ½ cup
  • green chilies
    • 2
  • ginger
    • ½ inch

    Instruction

    1. Soak Sabudana

    • Rinse the TWOROOTS sabudana thoroughly and soak it in just enough water for 30 minutes.
    • Drain well to remove excess moisture and let it rest for 2 hours.

    2. Prepare Green Chutney

    • Grind together 1 cup coriander leaves, ½ cup mint leaves, 2 green chilies, and ½ inch ginger into a smooth paste.

    3. Roast Peanuts

    • Dry roast 2 tbsp peanuts until crisp. Cool, peel, and coarsely crush them.

    4. Heat Ghee and Temper

    • Heat 2 tbsp ghee in a pan, add ½ tsp cumin seeds, and sauté 1 boiled potato (diced) until lightly golden.

    5. Add Sabudana and Chutney

    • Add soaked sabudana, crushed peanuts, salt, and the prepared green chutney. Mix gently.

    6. Cook Until Glossy

    • Stir on medium flame for 3–4 minutes until sabudana pearls turn translucent.Serve hot with a squeeze of lemon juice.
    PRO TIP

    Stir in spinach puree and fresh coconut for a South Indian-inspired green khichdi with a creamy texture.

    Sabudana

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