Food Voyager

Popular Vrat Ki Sabudana Khichadi for Navratri by Chef Avinash Jha

Vrat Ki Sabudana Khichadi for Navratri by Chef Avinash Jha, Radisson Blu Paschim Vihar is a popular fasting dish.

Vrat Ki Sabudana Khichadi for Navratri by Chef Avinash Jha, Radisson Blu Paschim Vihar
Vrat Ki Sabudana Khichadi for Navratri by Chef Avinash Jha, Radisson Blu Paschim Vihar

What is your favourite dish to cook during Navratri? we asked and pronto! India’s top Chefs shared their Favourite Dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.

We wait all year for celebrating food during the Navratri festival in mid-April. The 9-day of festivities puts a spotlight on what is traditionally known as Navratri vrat food but these meals are actually some of the most nutritious-dense and healthy meals in the world.

Sabudana is known as tapioca pearls or sago is derived from the roots of the cassava plant. Dishes from Sabudana are often made during Indian festival fasting days like Navratri or Ekadashi or Mahashivratri . Here is an easy and mouth-watering dish with a quick recipe to be followed during fasting days.

Vrat Ki Sabudana Khichadi for Navratri by Chef Avinash Jha, Radisson Blu Paschim Vihar is a nutritious dish and his favourite dish to cook during Navratri.

Happy Navratri! Happy Cooking with the recipe for Vrat Ki Sabudana Khichadi for Navratri by Chef Avinash Jha!

Vrat Ki Sabudana Khichadi for Navratri by Chef Avinash Jha, Radisson Blu Paschim Vihar
Vrat Ki Sabudana Khichadi for Navratri by Chef Avinash Jha, Radisson Blu Paschim Vihar

Vrat Ki Sabudana Khichadi for Navratri by Chef Avinash Jha

Ingredients

  • Sabaduna, 200 gms
  • Potatoes, 10 gms
  • Peanuts, 5 gms
  • Green chillies, 2 gms
  • Ginger, 2 gms
  • Curry leaves, 2 gms
  • Sendha namak, 5 gms
  • Fresh coriander, 5 gms
  • Desi ghee, 20 gms
  • Cumin, 8 gms

Method

  1. Soak the Sabudana and keep on side to allow to soften for 3 hours.
  2. Cut the potatoes into small cubes.
  3. Chop the green chillies and ginger.
  4. Heat desi ghee in a kadhai.
  5. Add the cumin and allow crackling, now add the chopped green chillies and ginger and sauté for a minute.
  6. Add the peanuts and stir fry.
  7. Add the diced potatoes and sauté for few minutes.
  8. Now add the soaked sabudana and toss well.
  9. Add the sendha namak, chopped coriander and mix well.
  10. Serve hot.

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