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  • Writer's pictureKomal Soni

Farali Sabudana Khichdi


  • 1 cup sabudana

  • 1 cup water

  • 2 tablespoons oil

  • 1 tablespoon cumin seeds

  • 2 green chilies, slit into halves

  • 8-10 curry leaves

  • 1/4 cup peanuts, roasted,skinned removed, roughly crushed

  • 1/2 cup potato, peeled, boiled and chopped into small dice

  • Salt to taste

  • 2 tablespoon sugar

  • 1 tablespoon lemon juice

  • 1/4 cup coriander, finely chopped

  • Few pomegranate arils to garnish


  • Rinse sabudana with water for at least 3 times or until you get clear water. The excess starch will make it sticky so make sure you wash properly.

  • Drain and add water.

  • Cover and let it soak over night. Make sure water is slightly above the sabudana.

  • In a pot, heat oil over medium heat and add cumin seeds.

  • Add green chilies, curry leaves and crushed peanuts.

  • Sauté for 2-3 minutes.

  • Now add boiled potatoes dice.

  • Cook for 1 minute.

  • Add soaked sabudana and mix well.

  • Add salt and sugar.

  • Cook for 2 minutes.

  • Add lemon juice and mix until everything is well combined.

  • Add coriander

  • Garnish with pomegranate arils and serve hot with yogurt.

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