How to make Sabudana Pulav -
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
For more recipes related to Sabudana Pulav checkout Sabudana Tikki with Aloo Bhaji. You can also find more Main Course Vegetarian recipes like Shehenshahi Gobhi Aloo Methi- Sindhi Style Green Tomato Sabzi - SK Khazana Aloo Posto - SK Khazana
Sabudana Pulav 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 : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sabudana Pulav Recipe
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.
Nutrition Info
Calories : 847 Kcal
Carbohydrates : 14.5 gm
Protein : 176.7 gm
Fat : 91 gm
Other : 14.8 gm
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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.
