Green Sabudana Khichdi | Hariyali Sabudana Khichdi - The Whisk Addict

Green Sabudana Khichdi | Hariyali Sabudana Khichdi

Green Sabudana Khichdi is a herby and refreshing spin on the classic sabudana khichdi recipe. This recipe uses a coarse cilantro ginger and green chilies paste, that is added to the tempering. It is very flavorful and a nice change to have from making the classic sabudana khichdi.

5 from 2 votes

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Course: Breakfast, Main Course, Snack

Cuisine: Indian

Diet: Gluten Free

Keyword: Breakfast Recipes, Easy Dinner Recipes, Easy Lunch Recipes, Ekadashi Recipes, Fasting Recipes, Janmashtmi, Mahashivratri, Navratri Recipes

Prep Time: 15

Cook Time: 15

Soaking Time: 6

Total Time: 30

Servings: Servings

Calories: 282kcal

Ingredients

1 Cup Sabudana
¾ Cup Water
1 Cup Boiled Potato Cut into ¼ inch cubes
¾ Cup Cilantro Leaves + Stems
½ Inch Ginger
2 Thai Green Chilies
½ Teaspoon Cinnamon and Clove powder Skip and just add cinnamon powder if you don't want to make it.
¼ Cup Peanuts Crush them Coarsely
1 Tablespoon oil
1 Teaspoon Cumin Seeds
6-8 Curry Leaves
1 Teaspoon Salt
1 Teaspoon Sugar
1 Tablespoon Lime Juice
2 Tablespoons Cilantro Finely chopped for garnishing

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Instructions

Soak the Sabudana

Rince the sabudana very gently with little water 3-4 times or until the water runs clear.
Soak 1 cup of sabudana in ¾ cups of water for 4-5 hours or until fluffed.

Boil The Potatoes

Add water in the metal insert of the instant pot. Place a trivet in the metal insert.
Now place the potatoes on the trivet. Close the instant pot. Pressure cook manually on high pressure for 12 mins.
Qick pressure release after 5 minutes, once the cooking is done. Peel the skin of potatoes once warm to the touch and cut them into small cubes

Make the Green Paste

Wash the cilantro, ginger and green chilies thoroughly.
Add them to a blender jar and make a coarse paste.

Crushed Peanuts

Take ¼th cup of peanuts and add them to a blender. Grind them until crushed.

Make the Green Sabudana Khichdi

Now in a heavy bottom pan, add oil. Once the oil is hot add the cumin seeds. Let the cumin seeds splutter.
Add the curry leaves.
Now, add the prepared green paste, and saute.
Next, add the potatoes, and salt.
Now add the fluffed sabudana.
Add sugar, and crushed peanuts. Mix it well.
Now with a silicone spatula, fluff the sabudana if it is sticking together.
Cook the sabudana for 5 to 7 minutes or until transp
Add lemon juice and mix again.
Garnish with finely chopped cilantro. Serve hot!

Notes

Skip making cinnamon and clove powder, if you are short of time. Add only cinnamon powder instead.
You can prep ahead the ingredients including fluffing the sabudana 3 days in advance.
Make this for a quick lunch or brunch, even on non-fasting days.
Serve it with raita, plain yogurt and laccha aloo chips.

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