About the Dish
Sabudana Khichdi Street Style is like the life of the party in the world of khichdis! Imagine soft, bouncy sabudana pearls, tossed around with crispy potatoes, a punch of spices, and crunchy peanuts – all cooked to perfection and served with a side of energy that only street food can bring! It’s the kind of dish that’s sold from vibrant street corners, packed in little containers, and always accompanied by a smile and a chat with the vendor.
Unlike the mellow, traditional version, the street-style Sabudana Khichdi takes the flavor game up a notch. You get that perfect combo of spiciness with a hint of tangy lemon, and the satisfying crunch from the peanuts and potatoes. The street-style twist often includes a little extra curry leaves, green chilies, and maybe even a handful of crispy fried onions for that added zing. It’s spicy, savory, and comforting – like a big bowl of happiness served right on the street!
This khichdi is the perfect snack after a busy day of walking around, chatting with friends, or just people-watching. Grab a plate, squeeze a little lemon on top, and enjoy the crunch and spice – because street food doesn’t just fill your stomach, it fills your soul!
Recipe
Ingredients
Directions to make
- 1 cup sabudana (tapioca pearls)
- 1 large potato (peeled and diced)
- 2 tbsp peanuts (roasted and coarsely ground)
- 1-2 tbsp ghee (clarified butter) or oil
- 1-2 green chilies (finely chopped, adjust to spice level)
- 1 tsp cumin seeds
- 1 tsp mustard seeds (optional)
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp lemon juice
- Fresh coriander leaves (for garnish)
Step 1 : Rinse and soak the Sabudana
- Wash the Sabudana
- Sabudana under cold water to remove excess starch. Soak them in water for 4-6 hours, or overnight if possible.
- After soaking, the sabudana should be soft and separate from each other, not mushy. If there’s any excess water, drain it out.
- Heat 1 tablespoon of ghee or oil in a pan. Add diced potatoes and sauté until they turn golden and soft (about 5-7 minutes). You can also add a pinch of salt to speed up the cooking process. Once done, remove them from the pan and set aside.
- In the same pan, add 1 tablespoon ghee.
- Once the ghee is hot, add cumin seeds and mustard seeds. Let them splutter for a few seconds.
- Add the chopped green chilies and sauté for a minute.
- Add the soaked sabudana to the pan. Stir well to combine with the tempering.
- Keep the heat low to medium to avoid the sabudana from sticking to the pan.
- Sprinkle turmeric powder and salt to taste.
- Add the roasted peanuts (either coarsely ground or whole, based on your preference). Stir everything together gently so the sabudana absorbs the flavors of the peanuts and spices.
- Add the cooked potatoes to the pan and mix everything well.
- Let the khichdi cook on low flame for 5-6 minutes, stirring occasionally to ensure the sabudana is evenly cooked and well-coated with the spices.
- Once done, squeeze lemon juice over the khichdi and garnish with fresh coriander leaves. and serve hot.
