Chaitra Navratri 2023: 4 delicious vrat-friendly sabudana recipes that are easy to make

Check out some of the best sabudana recipes that are perfect for Chaitra Navratri vrat, so that you can enjoy delicious food while observing the auspicious festival.

Chaitra Navratri is a nine-day festival celebrated by Hindus around the world, which marks the beginning of the Hindu new year. During this festival, people worship the nine forms of Goddess Durga, and also observe fast, as a way of purifying the body and mind. Many people abstain from certain foods during this time, such as grains, pulses, and non-vegetarian items, and opt for vrat-friendly foods that are easily digestible and provide energy. Sabudana, or tapioca pearls, is a popular ingredient for vrat-friendly recipes during Chaitra Navratri, as it is high in carbohydrates and provides sustained energy.

Sabudana can be used to create a variety of delicious and nutritious dishes, including snacks, main courses, and desserts. In this article, we'll explore some of the best sabudana recipes that are perfect for Chaitra Navratri vrat, so that you can enjoy delicious food while observing the auspicious festival.

Vrat-friendly sabudana recipes:

1. Sabudana Khichdi

(Recipe by Chef Vikash Anand, Sous Chef, The Ashok )

Sabudana khichdi (Shutterstock)

Ingredients:

1 cup Sabudana

¾ cup water

½ cup peanut

1 tsp sugar

rock salt to taste

2 tbsp ghee

1 tsp cumin

Few curry leaves

1 inch ginger (finely chopped)

2 Green chili (finely chopped)

1 potato (boiled & cubed)

½ Lemon

2 tbsp coriander (finely chopped)

Method:

1. Firstly, to soak the sabudana, take 1 cup sabudana in a bowl and rinse with water and add ¾ cup water rest for 6 hours.

2. Once the sabudana is soaked well, make sure to check there is no water at the bottom.

3. Take a heavy-bottomed pan roast ½ cup peanut roast on low flame until the peanuts turn crunchy cool completely, and transfer to the mixer jar, pulse and powder to a coarse peanut powder add the peanut powder to the soaked sabudana. Adding peanut powder will help to absorb any excess moisture if present.

4. Add 1 tsp sugar and ¾ tsp salt, keep aside.

5. Now in a large Kadhai heat the ghee, add cumin and few curry leaves add 1 inch ginger, Green chili and potato Fry until the potato turn slightly golden brown.

6. Add sabudana peanut mixture and mix gently make sure to mix by scarping the pan cook until the sago pearls turn translucent.

7. Add ½ lemon and 2 tbsp coriander. Mix well and serve.

2. Sabudan Kheer

(Recipe by Chef Vikash Anand, Sous Chef, The Ashok )

Sabudana Kheer (Unsplash)

Ingredients:

1/4 Cup sabudana

4 tbsp sugar

1 cup milk

1/4 tsp Cardamom powder

1 tbsp dry fruits (mixed)

Method:

1. Soak the sabudana in water for 30 minutes.

2. Cook soaked sabudana in a cup of water until soft.

3. Add milk, sugar and cardamom powder. Mix well till the milk thickens.

4. Cook it till boiling. Garnish with dry fruits and serve.

3. Sabudana Thalipeeth

(Recipe by Chef Sanjeev Kapoor)

Sabudana Thalipeeth (pinterest)

Ingredients:

1 tsp Chilli Powder

1½ cups sago (sabudana), washed, soaked for 8-10 hours and drained

2 tbsps chopped fresh coriander leaves

½ cup roasted peanuts, coarsely crushed

1 tsp cumin seeds

rock salt to taste

½ lemon

4-5 small potatoes, boiled, peeled and mashed

Method:

1. Take soaked sago in a large bowl, add coriander leaves, peanuts, cumin seeds, salt, Tata Sampann Chilli Powder, squeeze the juice of the lemon into it and add the potatoes and mix till a soft dough is formed.

2. Drizzle a little water on a non-stick tawa.

3. Take a portion of the mixture and shape it into a ball. Place the ball on the tawa, press it and spread it evenly to form a small disc.

4. Place the tawa on heat and cook for 1-2 minutes. Drizzle a little oil and cook for 2-3 minutes or till the underside turns golden brown and crisp.

5. Gently flip the thalipeeth and continue to cook for 2-3 minutes or till the other side turns golden brown and crisp.

4. Sabudana wada

(Recipe by Chef Sanjeev Kapoor)

Sabudana Wada (istockphoto)

Ingredients:

2 cucumbers, peeled

Salt to taste

2 tablespoons roasted and crushed peanuts

2 tablespoons scraped coconut

½ tablespoon sugar

2-3 green chillies

½ tablespoon ghee

½ teaspoon cumin seeds

Method:

1. Chop cucumber and put it into a bowl. Add salt and set aside for five to ten minutes.

2. Squeeze excess water from the cucumber and transfer into a mixing bowl. Add peanuts, coconut, sugar and green chillies and mix well.

3. For the tempering, heat ghee in a small non-stick pan and add cumin seeds. When they change colour, pour the tempering over the cucumber mixture and mix well.

4. Transfer into a serving bowl and serve hot.