Sago / Sabudana Khichdi Recipe:
Most individuals like to eat sago during quick. It contains starch content, which keeps your stomach full for quite a while. Sago or sago arranged in gentle flavors is eaten in Navaratri. Sago khichdi is eaten with incredible enthusiasm during Navratri. Elements for making sago khichdi: Sago, peanuts, curry leaves, rock salt, entire red chillies, green chilies are expected to make it. To make sago khichdi, it must be absorbed water for a couple of hours. After its water dries, every one of these things are added and tempered. Eventually, lemon juice is added to it which gives it a marginally unique taste.
Step by step instructions to serve Sabudana Khichdi:
Sago khichdi is normally eaten on a quick, at that point it is presented with curd.
Sago / sabudana polenta fixings
1 cup sago /sabudana
(Stripped and softly cooked and grounded) 1/2 cup peanuts
2 tablespoons Ghee
1 tsp cumin seeds
3-4 entire red chillies:
A twig curry leaf
2 tsp rock salt
1 tbsp full hand coriander leaves
1 tsp green chilly, cut
1 tbsp lemon
The most effective method to make sago khichdi
1. Clean the cleanser with water and absorb it water for 60 minutes. Remember that the water ought to be three centimeters over the sago. Strainer in a sifter.
2. Spread and leave on a thick fabric for 60 minutes. The water should empty totally out of the sago, in any case the sago will begin staying while at the same time getting ready.
3.Now blend sago, groundnut, salt and bean stew powder together. Warmth ghee in a container. Sprinkle cumin, red stew and curry leaves in it.
4. At the point when the chillies turn light shaded, add sago to it. Cook on low warmth. In the wake of cooking for some time, take it off the fire.
5. Add lemon juice from a higher place and blend. Utilize green coriander and green chillies for decorating. Serve.
