- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 10
Cook Time : 15
Total Time : 25
Ingredients
Serves 3
1 cup sabudana / tapioca pearls
1 cup water
1/2 tsp cumin seeds
1 sprig Curry leaves
2 small green chillies
1 potato peeled and diced
1/4 cup raw peanuts
1/4 cup broccoli chopped
1 Carrot chopped
3 tbsp green peas
1 tbsp oil
2-3 tbsp chopped coriander leaves
1 tbsp lemon juice
1 tbsp Salt or sendha namak
For Raita: 1/2 cup yogurt
1/4 cup chopped cucumber
1/4 cup pomegranate arils
1 green chilly chopped ( optional)
1 tsp salt or as per taste
Directions
Method for raita: Add all the ingredients except salt in a bowl and mix them well together.
Keep in refrigerator whole you make the khichdi. Add salt just before serving and sprinkle some chilly powder and serve.
Wash the sabudana 2-3 times in running water. In a bowl add the sabudana and water just enough to cover the sabudana, soak overnight or atleast 4-5 hours. Drain the water properly and keep aside.
In a pan heat the oil. Add the cumin seeds and curry leaves and let it crackle.
Add the diced potatoes, salt to taste and cook for 4-5 mins until the potato is cooked. It won’t take much time to cook since it is diced small.
Add the peanut, green chillies, brocolli, carrot, peas and cook for 3-5 mins.
Add the soaked sabudana, mix well and cook for 3-4 mins stirring it occasionally.
Take off the heat and add lemon juice, chopped coriander leaves and toss well to combine. Serve with chilled cucumber pomegranate raita.
Akum Raj Jamir
150 Recipes