Authentic Maharashtrian Sabudana Khichdi with Roasted Peanut Crunch
A delightful and wholesome fasting specialty featuring soaked tapioca pearls tossed with crunchy peanuts, earthy cumin, and fiery green chilies. This comforting dish strikes a perfect balance of textures and flavors.
255min
Total Time
2
Servings
Maharashtrian
Cuisine
Recipe
1
Drain any excess water from the soaked sabudana completely and mix in the crushed peanuts, sugar, and salt until evenly coated.
2
Heat ghee or peanut oil in a heavy-bottomed pan over medium heat.
3
Add cumin seeds and let them splutter, then toss in the curry leaves and chopped green chilies.
4
Add the diced potatoes to the pan, cover, and cook until they turn soft and lightly golden.
5
Add the sabudana and peanut mixture to the pan, stirring gently on low heat to prevent sticking.
6
Cook for about 5 to 7 minutes until the pearls turn translucent and hot throughout.
7
Turn off the heat, drizzle with fresh lemon juice, and garnish with grated coconut and chopped coriander before serving warm.
Ingredients
1 cup sabudana (tapioca pearls), washed and soaked overnight
1/2 cup roasted peanuts, coarsely crushed
2 tablespoons ghee or peanut oil
1 teaspoon cumin seeds
2 green chilies, finely chopped
1 medium potato, peeled and finely diced
10-12 fresh curry leaves
1 teaspoon sugar
Salt to taste
2 tablespoons freshly grated coconut for garnish
Fresh coriander leaves, chopped
1 tablespoon lemon juice
*This AI-generated recipe may contain inaccuracies.