Tomato sabudana khichadi

5 from 2 votes

easy and perfect for fasting - tomato sabudana khichadi is a delicious recipe you can try during your fasting days.

Course snacks

Cuisine Indian

Diet Gluten Free, Vegetarian

Keyword sabudana khichdi, sabudana khichdi with tomato

Method stove top

Difficulty Moderate

Prep Time 10

Cook Time 10

soaking time 6

Total Time 6 20

Servings people

Calories 1036kcal

Author Priya

Soak sabudana overnight or for 3-5 hours. Next day, drain the sabudana very well and keep aside in a bowl.
1 cup sabudana, 3 cups water
In a pan dry roast the peanuts till browned. meanwhile,boil the potatoes and when warm peel and chop them.
¼ cup peanuts
Take one medium size tomato and grate them or make a fine puree.
1 medium tomato

Now heat peanut oil or ghee. fry the cumin first till they crackle and get browned.
1 tablespoon oil, ¼ teaspoon cumin
Now add the curry leaves and green chilies. Add tomato paste. Also add ginger.
1 medium green chili, 5-6 fresh curry leaves, 1 teaspoon ginger
Add salt, red chili powder and sugar.
salt to taste, sugar to taste, ½ teaspoon red chili powder
Cook until thickens.
Add boiled potatoes and roasted peanuts. fry for half a minute and then add the grated ginger if you like.
1 medium potato, ¼ cup peanuts
Keep on stirring the mixture.
Add soaked sabudanas and mix well.
When the sabudana loses their opaqueness and starts becoming translucent they are cooked. don't overcook as they might become lumpy and hard.
Add some lemon juice if you like.
lemon juice to taste
Close the fire. garnish with coriander and serve sabudana khichdi hot.
fresh coriander