Sabudana Pulav Recipe - Sabudana khichdi in a new avtar – cooked with spices it is absolutely delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago, Green peas ( हरे मटर )

Cuisine : Indian

Course : Main Course Vegetarian

Sabudana Pulav

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Vegetarian recipes like Or try out these recipes from Indian Cuisine like Apple aur Ginger ki Chutney, Titori, Reshmi Paneer, Jamun Shrikhand,

Sabudana Pulav Recipe Card

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Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Sabudana Pulav

  • Sago 1 cup

  • Green peas (1/2cm dices) 1/4 cup

  • Green peas shelled 1 medium

  • Carrot (1/2cm dices) 4-5 tablespoons

  • Ghee 1 teaspoon

  • Cumin seeds 2 inch stick

  • Cinnamon 2-4

  • Cloves 2

  • Whole dry red chillies broken 3

  • Green chillies finely chopped 1 inch piece

  • Ginger finely chopped 1/2 cup

  • Roasted peanuts coarsely ground to taste

  • Salt 1 tablespoon

  • Sugar 1 tablespoon

  • Lemon juice 2 tablespoons

  • Yogurt as required

Method

Step 1

Wash sabudana under running water for two to three minutes in a colander, drain well and keep aside covered for an hour. Blanch French beans, green peas and carrots in sufficient salted boiling water for two minutes. Drain, refresh and keep aside.

Step 2

Heat ghee in a nonstick pan or a kadai, add cumin seeds, cinnamon, cloves and red chillies and sauté for a minute. When they begin to change colour add chopped green chillies and ginger and sauté for half a minute.

Step 3

Add sabudana, ground peanuts and salt, stir to mix well and cover and cook on low heat for fifteen to twenty minutes, sprinkling a little water occasionally to avoid scorching.

Step 4

Add blanched vegetables, sugar and lemon juice and continue to cook for another four to five minutes, stirring occasionally. Serve hot with yogurt.

How to make Sabudana Pulav

Step 1

Wash sabudana under running water for two to three minutes in a colander, drain well and keep aside covered for an hour. Blanch French beans, green peas and carrots in sufficient salted boiling water for two minutes. Drain, refresh and keep aside.

Step 2

Heat ghee in a nonstick pan or a kadai, add cumin seeds, cinnamon, cloves and red chillies and sauté for a minute. When they begin to change colour add chopped green chillies and ginger and sauté for half a minute.

Step 3

Add sabudana, ground peanuts and salt, stir to mix well and cover and cook on low heat for fifteen to twenty minutes, sprinkling a little water occasionally to avoid scorching.

Step 4

Add blanched vegetables, sugar and lemon juice and continue to cook for another four to five minutes, stirring occasionally. Serve hot with yogurt.

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