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The Secret to Preparing Appetizing Sabudana/Sago Idli with Peanut Chutney

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Sabudana/Sago Idli with Peanut Chutney

We hope you got insight from reading it, now let’s go back to sabudana/sago idli with peanut chutney recipe. To cook sabudana/sago idli with peanut chutney you need 15 ingredients and 4 steps. Here is how you cook it.

Here are the ingridients that are required to serve a heavenly Sabudana/Sago Idli with Peanut Chutney:

  1. Use of For Idli:.
  2. Provide 500 gm of Sago/ Sabudana.
  3. Provide to taste of Sendha Namak/Rock Salt.
  4. Get 250 gm of Curd.
  5. Use 150 gm of Roasted Peanut Crushed.
  6. You need As needed of Coriander Leaves.
  7. You need 2 of Green Chillies.
  8. Use 1 Spoon of Cumin Seeds.
  9. Take as required of Chopped Curry leaves.
  10. Prepare of For Chutney:.
  11. Use 150 gm of Roasted Peanuts.
  12. Take 200 gm of Curd.
  13. Prepare As per taste of Sendha Namak/Rock Salt.
  14. Take as needed of Coriander leaves.
  15. Take 2 of Green Chillies.

Ready with the ingridients? Here are the procedures on cooking Sabudana/Sago Idli with Peanut Chutney:

  1. For Idli: Take Sago Seeds or Sabudana Soaked it for over night..
  2. Afterwards mix Curd 250 gm, Sendha Namak, Chopped Green Chillies, Chopped Green Fresh Coriander, Cumin Seeds, Roasted Peanut Crushed, Chopped Curry leaves mix well and make a smooth paste,mix water if required..
  3. Now pour the water into the idli stand boil water then pour Idli batter into it and cook for 10 to 12 min, Cover the lid while cooking the idli after 10 min your Navratri fast Special idli is Ready to Enjoy.
  4. For Chutney: Take a Blender add Roasted Peanut,Curd,Rock Salt, Coriander leaves, Green Chillies blend all the Ingredients together in a jar till making Smooth Paste your Peanut Chutney is Ready to Enjoy with Sago idli.

Sabudana Chutney is a yogurt based chutney made with tapioca pearls and a tempering made of mustard, dals and green chili. A unique recipe from the coastal city of Andhra, is enjoyed with white rice. You can also consume this Dahi Sabudana during fasting or vrat season. The preparation of Sabudana(Sago) kheer is quite similar to any other kheer variety just that we need to take care of the cooking process of sago. Sometimes the milk curdles if sago is cooked in it directly,in order to avoid that I always roast sago in ghee and cook it in enough water before the milk is.

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