#shinewithpreesha #perfectsabudanakhichdi #sabudana

Some VISHEH TIPPANI:-
1. In my experience, the recipe works best if you soak it overnight.
2. Rinse sabudana to get rid of starch before soaking is very important.
3. Biggest mistake people make by adding more water to it. You want the sabudana just submerge in water.
4. Drain sabudana in morning. Their will be hardly any left. However, drain using colander just to make sure that there is no water.
5. Check if sabudana has been properly soaked by pressing a pearl between your thumb and index finger. You should be able to smash it easily.
6. Once you add sabudana to the pan, do not cook or stir it for too long. You have to cook only for few minutes until most of the Pearl becomes translucent.
NOTE:-If you are making for fasting, exclude onion from the recipe and add sendha Namak in place of salt. Add only potato which is eaten during fast.

INGREDIENTS:-
1 cup Sabudana/ sago seeds
Handful of roasted peanuts (grind to coarse powder)
Onion (optional)
Carrot
Capsicum
Deseeded tomato (optional)
Boiled potato
Frozen peas
Coriander leaves
Green chilli (optional)
Lemon juice
Salt
Sugar
Turmeric powder
Bhuna jeera powder/ Roasted cumin powder

FOR TEMPERING/ TADKA:-
1 tsp Jeera/ Cumin seeds
1 tsp Mustard seeds
1 tsp Grated ginger
1 tsp sesame seeds
1 tsp flaxseeds
Few curry leaves

FOR RAITA:-
4 tbsp of Yogurt/ Dahi
1 tsp of Black salt
1 tsp of sugar
1 tsp of roasted cumin powder
Pinch of red chilli powder
1 tbsp of coarse peanut powder

Thanks for watching this video. If you like this video, do like, share and subscribe