Sabudana Khichadi With Beetroot
By: Chitra Rani | Last Updated: Jun 25, 2020
Preparation time:10 Minutes
Cooking time:25 Minutes
Servings:2 Persons
Cuisine:Indian
Course:Fast (व्रत) Recipes
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About Sabudana Khichadi With Beetroot:
Sabudana khichadi is an Indian dish made from soaked Sabudana (pearl tapioca). It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat.
Sabudana Khichdi is often made during the fasting season in India. It’s usually flavored with peanuts, chilies, cumin and curry leaves.
This khichdi doesn’t use a lot of spices and that’s because it’s often made during the fasting season and a lot of spices are prohibited to be eaten during that time.
In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a fast during Shivratri, Navratri, or a similar Hindu religious occasion.
Ingredients Of Sabudana Khichadi With Beetroot:
A Bowl Sago
- A tsp desi ghee
- A boiled potato
- A beetroot
- One spoon cumin seeds
- Pinch of asafoetida
- A tsp black pepper
- A bowl roasted groundnut
- A small spoon grated coconut
- Green coriander
- Salt salt according to taste
- Curd in serving
How To Make Sabudana Khichadi With Beetroot Directions/Method:
Step: 1
Keep all the Sabudana soaked for four hours, if the sago is wet, then remove it from the water and keep it aside. Cut boiled potato into pieces and cut it into pieces. Peel it.
Step: 2
Peel beetroot and grind it and make paste, ground the peanuts..
Step: 3
Now heat the ghee in a pan. add cumin seeds and asafoetida until roasted. Then fry the boiled potatos until it turns brown. Mix little rock salt in boiled potatos,
Step: 4
Now add soaked sago in it. Mix black pepper and rock salt according to the taste, now add the grated coconut in it, and cook it covered,
Step: 5
Then add boiled beetroot in it. Cover and cook for 10 minutes, add cooked peanuts after cooked. turn off the gas and keep it covered for five minutes. Your Sabudana khichdi with beetroot is ready.
Step: 6
Finally serve the serving plate with green coriander. And also you can take this khichadi with curd as well. You can eat sago sabudana khichadi in fast. By eating sago in the fast, digestion action of the stomach is correct.
Watch Sabudana Khichadi With Beetroot Video :
Sabudana Khichdi With BeetrootFast Recipe Sabudana Beetroot Sago Khichadi. Sabudana Recipe.sabudana Khichadi
Sabudana Khichadi With Beetroot
By: Chitra Rani | Last Updated: June 25, 2020
About Sabudana Khichadi With Beetroot:
Sabudana khichadi is an Indian dish made from soaked Sabudana (pearl tapioca). It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat.
Sabudana Khichdi is often made during the fasting season in India. It’s usually flavored with peanuts, chilies, cumin and curry leaves.
This khichdi doesn’t use a lot of spices and that’s because it’s often made during the fasting season and a lot of spices are prohibited to be eaten during that time.
In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a fast during Shivratri, Navratri, or a similar Hindu religious occasion.
Ingredients Of Sabudana Khichadi With Beetroot:
A Bowl Sago
- A tsp desi ghee
- A boiled potato
- A beetroot
- One spoon cumin seeds
- Pinch of asafoetida
- A tsp black pepper
- A bowl roasted groundnut
- A small spoon grated coconut
- Green coriander
- Salt salt according to taste
- Curd in serving
How To Make Sabudana Khichadi With Beetroot Directions/Method:
Step: 1
Keep all the Sabudana soaked for four hours, if the sago is wet, then remove it from the water and keep it aside. Cut boiled potato into pieces and cut it into pieces. Peel it.
Step: 2
Peel beetroot and grind it and make paste, ground the peanuts..
Step: 3
Now heat the ghee in a pan. add cumin seeds and asafoetida until roasted. Then fry the boiled potatos until it turns brown. Mix little rock salt in boiled potatos,
Step: 4
Now add soaked sago in it. Mix black pepper and rock salt according to the taste, now add the grated coconut in it, and cook it covered,
Step: 5
Then add boiled beetroot in it. Cover and cook for 10 minutes, add cooked peanuts after cooked. turn off the gas and keep it covered for five minutes. Your Sabudana khichdi with beetroot is ready.
Step: 6
Finally serve the serving plate with green coriander. And also you can take this khichadi with curd as well. You can eat sago sabudana khichadi in fast. By eating sago in the fast, digestion action of the stomach is correct.
