Sabudana Curd – No Garlic, No onion.

Sabudana Curd – No Garlic, No onion.

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Another invention from my kitchen. Sabudana is very tasty, healthy & delicious dish. Its a very less time-consuming recipe & you can have it for breakfast or lunch. My husband doesn't like to eat sabudana kichdi So I thought to prepare it in a different way. The process is quite similar to the preparation of curd ride, I have followed the same process but have added sugar to it to make it a bit sweet. I didn't use the onion, garlic. so anybody can have it.
Sabudana Curd
Course Breakfast
Cuisine Indian
Prep Time 10 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
  • 1 Cup Sabudana (Soaked)
  • 1 cup Curd
  • 1/2 cup Milk
  • 1 Medium Boiled Potato
  • 3 tbsp Pomegranate seeds
  • 1/2 tsp Chana Daal
  • 1/2 tsp Urad daal
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Mustard seeds
  • 2 Green chilli
  • 2 Red chilli
  • 7-8 Curry leaves
  • 1 pinch Asafotiedia
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 2 cup Water
Course Breakfast
Cuisine Indian
Prep Time 10 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
  • 1 Cup Sabudana (Soaked)
  • 1 cup Curd
  • 1/2 cup Milk
  • 1 Medium Boiled Potato
  • 3 tbsp Pomegranate seeds
  • 1/2 tsp Chana Daal
  • 1/2 tsp Urad daal
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Mustard seeds
  • 2 Green chilli
  • 2 Red chilli
  • 7-8 Curry leaves
  • 1 pinch Asafotiedia
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 2 cup Water
Sabudana Curd
Instructions
  1. In a pan add soaked sabudana, salt, sugar , boiled potato & water. Mix it well , cover the lid & cook it for 10 minutes.
  2. After 10 minutes check it. If sabudana have melted properly then it's ready. Switch off the flame & Keep aside.
  3. Now add the curd, milk in to the sabudana mixture. Mix it well.
  4. In tempering pan add oil, asafotieda (Hing), chana daal, urad daal, cumin seeds, mustard seeds, & curry leaves. Saute for a minutes.
  5. Now pour it in to the sabudana. If you want than add some chopped coriander leaves.
  6. Now its ready to serve.
  7. Enjoy !!!
Recipe Notes

- Always use soaked sabudana.
- If you want then add roasted, burnt garlic for more flavor.
- When the sabudana will be ready keep it in the freeze for 10-15 Minutes.

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