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Preparation Time : 10
Cook Time : 15
Total Time : 25
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
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.
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Akum Raj Jamir