How to make Hariyali Sabudana Khichdi - SK Khazana -
Coriander chutney added to the sabudana khichdi gives it a lovely colour and enhances its taste too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh coriander leaves (ताज़ा हरा धनिया), Sago (sabudana) (साबुदाना)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Hariyali Sabudana Khichdi - SK Khazana checkout Kothimbir Wadi, Kothimbir Wadi, Kothimbir Wadi with Cheese Sauce, Kothimbir Vadi - SK Khazana . You can also find more Snacks and Starters recipes like Kumbh Ke Kabab Millefeuille Of Tabbouleh And Grilled Vegetables Palak Pakora Chaat in Chinese Style Sago Potato Rolls
Hariyali Sabudana Khichdi - SK Khazana Recipe Card
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.
Prep Time : 7-8 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Hariyali Sabudana Khichdi - SK Khazana Recipe
Fresh coriander leaves chopped 1/2 cup + tablespoons
Sago (sabudana) soaked overnight 250 grams
Green chillies 2
Lemon juiuce 1/2 tablespoon
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Salt to taste
Sugar 1/2 teaspoon
Roasted peanuts coarsely powdered 1/2 cup
Fresh coconut scraped to garnish
Lemon wedges to garnish
Method
Step 1
Put coriander leaves and green chilli in a mixer jar, add juice of ½ lemon and a little water and grind into a smooth paste.
Step 2
Heat ghee in a non-stick pan, add cumin seeds and saute till their colour changes. Chop the remaining green chilli and add. Add ground coriander leaves, mix and saute for 1-2 minutes.
Step 3
Add sago and mix well. Add salt and sugar and mix well.
Step 4
Sprinkle little water and mix well, cover and cook for 5-6 minutes.
Step 5
Add peanuts and chopped coriander leaves and mix well.
Step 6
Transfer into a serving dish, garnish with scraped coconut and lemon wedge and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
