Step-by-Step Instructions

1. 1.Prepare Sabudana

   Wash the sabudana thoroughly 3-4 times until the water runs clear. Then, soak the washed sabudana overnight with just enough water (approximately 1/4 cup for every 2 cups of sabudana) so that the water level is slightly below the sabudana, allowing it to absorb and swell without becoming mushy. The next morning, the sabudana should be soft and separate.

2. 2.Heat Oil and Temper Spices

   Heat 1 tablespoon of cooking oil in a pan. Once hot, add 1.5 teaspoons of mustard seeds and let them splutter. Then, add 1.5 teaspoons of cumin seeds and allow them to crackle.

3. 3.Add Aromatics and Turmeric

   Add the curry leaves to the pan, followed by the 5-6 chopped green chilies. Sauté for a few seconds until the chilies are slightly fried. Then, add 1/4 teaspoon of turmeric powder and mix well with the tempering. (Note: Turmeric can be omitted if preparing for fasting).

4. 4.Combine with Sabudana

   Add the pre-soaked sabudana to the pan. Mix everything thoroughly, ensuring the sabudana pearls are evenly coated with the spices and oil.

5. 5.Season and Add Coconut

   Sprinkle salt to taste and a pinch of sugar over the sabudana. Mix well. Then, add the grated coconut and mix again to combine all ingredients.

6. 6.Steam Briefly

   Cover the pan with a lid and let the sabudana cook for only 1 to 2 minutes on low heat. This brief steaming helps the sabudana become fully tender without getting sticky or mushy. Do not overcook.

7. 7.Serve

   Remove the lid, give it a final gentle stir, and transfer the Sabudhana Khichdi to a serving plate. Garnish with fresh chopped coriander leaves and serve hot. Optionally, you can also add roasted groundnut powder for extra flavor.