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sabudana chutney
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Sabudana Chutney | Dal Sabudana

A delicious chutney made with sabudana, curd and a tempering of mustard, dals and green chili. Enjoy with rice during fasting season.
Prep Time5 hours 10 minutes
Cook Time8 minutes
Course: Side Dish
Cuisine: Indian
Author: Madhavi

Ingredients

  • ½ cup sabudana (pearl sago)
  • plain curd about 2.5 cups or more
  • 2 to 3 green chilly, finely chopped
  • 1 tbsp ginger, finely chopped
  • 2 tbsp grated carrot (optional)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp chana dal
  • ½ tsp turmeric powder
  • handful of finely chopped coriander leaves
  • salt to taste
  • 3 tsps oil for tempering
  • sprig of curry leaves avoid if using for fasting
  • water as needed
  • pinch of asafoetida

Instructions

  • In a wide pan add the sabudana and pan fry them with out oil in low to medium flame. In 7-10 minutes, you will see the sabudana pop and will plump up slighty. Remove and cool a bit.
  • Add the curd to sabudana and mix well. Let the sabudana soak up all the yogurt. You may want to add little bit water too if the curd feels too thick. If you will not be checking in between, you may want to add more liquid than less.
  • After 4 to 5 hours of soaking, the sabudan will be plumped up and will absorb the curd. Press the sabudana to see if its soft, if not soak little longer.
  • Now lets do the tempering by heating up a small pan. Add oil followed by mustard seeds. Let the mustard pop, then add the chana dal and cumin seeds. Fry it light brown. Add curry leaves, turmeric and grated carrot and cook for 45 seconds. Remove from heat.
  • Add the tempering to the soaked sabudana, add salt, coriander leaves and mix it well. If the chutney is too thick you can thin it out with some water or curd.
  • Enjoy dal sabudana with rice.