Sabakki Upittu Recipe (South Indian Style Sabudana Khichdi)
Give this refreshingly lemony south Indian sabudana khichdi a try and it will not be the last time you will be making it.
Give this refreshingly lemony south Indian sabudana khichdi a try and it will not be the last time you will be making it. This is a perfect recipe for weekend breakfast or you can also have it for light dinner.
Serve Sabakki Upittu for breakfast with a hot cup of Ginger Cardamom Tea or with with Burani Raita for a light dinner.
You can also try other Sabudana recipes such as
The contest is in association with Preethi Kitchen Appliances.
10 M
30 M
40 M
2 Servings
Ingredients
- 1 cup Yellow Moong Dal (Split)
- 3/4 cup Nylon sabakki , (small variant of sabudana)
- 1/2 cup Buttermilk , strained to remove lumps
- 3 Onions , finely diced
- 1/4 cup Green peas (Matar) , boiled
- 10 Green Chillies , slit
- 2 Dry Red Chillies
- Ghee , as needed
- 3 tablespoons Oil
- 20 Curry leaves
- 2 teaspoons Mustard seeds (Rai/ Kadugu)
- 1 pinch Asafoetida (hing)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 2 teaspoons Black Urad Dal (Split)
- 2 tablespoons Lemon juice
- 10 Cashew nuts , chopped
- 3 tablespoons Coriander (Dhania) Leaves , chopped
- Fresh coconut , Grated, as needed
How to make Sabakki Upittu Recipe (South Indian Style Sabudana Khichdi)
To begin making the Sabakki Upittu, wash and soak sabudana in buttermilk for 4-6 hours and drain the excess liquid using a colander.
Boil the dal with a teaspoon of oil and some turmeric in an open pot until its thoroughly cooked, not mushy. Set it aside.
In a wide pan heat oil, add mustard seeds and allow it to splutter. Add channa dal, urad dal, cashews and reduce the heat and allow it to change colour evenly by stirring in between.
Add the curry leaves, asafoetida ,turmeric, green and red chillies and give it a stir.
Add the onions, some salt and cook for 5-6 minutes stirring in between on a medium flame or until it changes colour. (Do not allow it to brown)
Next, add the drained Sabakki and give it stir and cook until it turns transparent on medium heat.
Tip in the boiled moong dal, green peas, lemon juice and salt and give it a good mix until everything is well combined. cover the lid and cook for a couple of minutes on low heat.
Garnish it with some coriander and grated coconut.
Serve Sabakki Upittu for breakfast with a hot cup of Ginger Cardamom Tea or with with Burani Raita for a light dinner.
