vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Sabudana (sago) Khichidi

SABUDANA (SAGO) KHICHIDI
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Sabudana (sago) Khichidi Recipe, How To Make Sabudana (sago) Khichidi Recipe

How to makeSABUDANA (SAGO) KHICHIDI ?How to cookSABUDANA (SAGO) KHICHIDI ?Learn the recipeSABUDANA (SAGO) KHICHIDI by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make SABUDANA (SAGO) KHICHIDI

(1 ratings)
1 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
SABUDANA (SAGO) KHICHIDI
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : June 15, 2018


Ingredients used in SABUDANA (SAGO) KHICHIDI
• Grated fresh coconut - 2 tablespoons.
• Pinch hing - 1 pinch.
• Oil - 1 teaspoons.
• Mustard seeds - 1/4 teaspoons.
• Boiled & peeled potato(optional) - 1 numbers.
• Crushed groundnuts(coarse) or groundnut chutney powder - 1/2 cup.
• Green chillieschopped finely - 2 numbers.
• Sugar - 1/2 teaspoons.
• Sabudana(sago) - 1 cup.
• Salt to taste - 0 to taste.
• Few coriander leaves - 0 leaf.
• Few curry leaves - 0 leaf.
Method:
How to make sabudana khichidi Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs. Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside. Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves. Add potatoes and stir well. Mix sabudana mixture and mix gently. Mix the grated coconut and garnish with coriander leaves. Sprinkle some lemon juice over it and serve hot.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Tue Oct 19 2010

Thank you for this wonderful receipe. However, for some reason the sabudana kept getting stuck to the pan and eventually turned out very sticky. Is there a solution to this? It was tasty though. Thanks,

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter