Green Sabudana Khichdi with a Coriander & Chilli

I learnt this recipe for Spicy Green Sabudana Khichdi from Balasaheb Ardhapurkar, who is a follower of this blog. Ever since I first made this version of Sabudana Khichdi flavoured with Coriander and Green Chilli paste, it has become a family favourite.

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Shri Ardhapurkar is an active member on a couple of Maharashtrian food groups that I am a part of and posts traditional recipes from the Marathwada region of Maharashtra. His recipes for Methkut and Kala Masala inspired me to start making Maharashtrian masalas at home.

When he posted a picture and recipe of this Spicy Green Sabudana Khichdi, I was instantly enamoured because I love both the traditional Sabudana Khichdi and Green Pulav.  So here I am sharing this recipe with you. Thank you so much, Shobha Deshmukh; Shri Ardhapurker’s daughter-in-law, who shared the recipe with me. I owe you one! Thank you, Ardhapurkar-Garu for introducing me to this wonderful breakfast.

Other Recipes with Sabudana

• Dahi Sabudana: Maharashtrian Fasting Recipe (Upvas ka Khana)
• Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
• Sabudana Thalipeeth – Vrat ka Khana

How to Make Spicy, Green Sabudana Khichadi with Coriander and Green Chilly Paste

1. Soaking and Draining the Sabudana
   1. Add 1 tsp salt in 2 cups water, and mix well till it dissolves.
   2. Now add 1 cup Sabudana to the salted water and let it soak for about 45 minutes or till it swells. I find that using salt water helps the Sabudana taste better in the khichdi.Pin
   3. Using a colander, drain all water from the Sabudana.
   4. Let the Sabudana drain in the colander for about 1 to 2 hours so that it loses all the water and dry a bit. This will prevent the sabudana from being all sticky and gluggy.
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   5. Just before making the Sabudana Khichdi, add 1/4 cup roasted peanut powder to the soaked and drained Sabudana and mix well.
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   6. Set aside.
2. Boil the Potato
   1. Boil 1 medium sized potato. 
   2. After the potato cools, peel it and cut into 1/2″ cubes.
   3. Set aside.
3. Making the Coriander-Green Chilly-Ginger Masala
   1. Grind 1/2 cup fresh coriander, 2 to 3 green chillies, 1″ piece of ginger, and some water to a smooth and thick paste. Ensure that the paste is not runny.
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   2. Set aside.
4. Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
   1. In a kadhai, melt 1 tsp ghee. I used ghee because the khichdi tastes great when cooked in ghee.
   2. When the ghee melts, add 1/2 tsp cumin seeds and saute till they start to crackle.
   3. {Optional} Next, add 1-2 chopped green chillies and stir-fry for a minute.
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   4. Add the boiled potato cubes and stir-fry till they just start to change colour, about 2-3 minutes.
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   5. Now turn the heat to low and wait for 1-2 minutes.
   6. Add the ground coriander-green chilly-ginger paste and salt.
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   7. Mix well and stir-fry for a few seconds. Do not fry because the paste will turn blackish.
   8. Now add the sabudana-peanut powder mix.
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   9. Mix well.
   10. Now turn up the heat to medium.
   11. Stir-fry the Sabudana Khichdi for 5-7 minutes till the Sabudana starts to turn translucent.
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   12. Turn off the heat.
   13. Serve the Spicy Green Sabudana Khichdi hot with some cold Dahi on the side!