Navratri is the most awaited time of the year with festivities ringing in, lots of delicacies to chomp on and a general sense of merriment. Navratri also means no meats for nine days before the heart feast on Dussehra. But that doesn’t mean Navratri doesn’t have a charm of its own and the deliciousness gets any less. Even though I don’t fast, my all time favorite remains the variety of sabudana.
Sabudana or Pearl tapioca is a hit amongst all those fasting thanks to it’s high calorific value. Follow this super easy recipe to savor sabudana khichdi for your own.
Serves 4 as a munching option
- Sabudana – 1 cup
- Peanuts – 1/2 cup
- Potatoes – 4 medium (boiled and peeled)
- Roasted jeera (cumin) powder – 2 tbsp
- Ghee – 1 tbsp
- Curry leaves – 2 tbsp chopped
- Red Chilly powder – 1 tsp
- Amchur – 1 tsp
- Coriander powder – 1 tbsp
- Salt – to taste
- Handful musk melon seeds and raisins
- Soak the sabudana over night – make sure to rinse the sabudana thoroughly to get rid of the extra starch, this will help prevent the sabudana from sticking.
- Heat the ghee in a kadhai, add the chopped potatoes and jeera, toss it till the potatoes are coated completely in jeera and slightly crunchy.
- Add the sabudana, curry leaves, peanuts and the spices. Cook till the sabudana is soft and clear.
- Top with musk melon seeds and raisins to add the extra punch
Stay tuned for more vegetarian yumminess.
Happy Chomping 🙂