As Navratri Season is upon us – I decided to recreate recipes mom made when I was growing and a few she still cooks. Like all the years – I am not fasting but just incorporating these seasonal rituals as we transition from summer >> fall. On the Day 1 of this Navratri 2021 I decided to make this rich & soft like a pillow sabudana khichdi. Minimal ingredients and maximum taste as always. Scroll through for ingredients and steps. I also made an IG reel if you want to check out the step by step. Linked here.

INGREDIENTS: (serves 2-3 people)

(If you’d like to see the recipe video – it is linked here)

  • 1 cup sabudana
  • Lots of filtered water to soak the sabudana in
  • 2-3 tbsps oil
  • 1 tbsp cumin seeds
  • fresh curry leaves or 1 tbsp curry leaves powder
  • 2 tbsps raw whole peanuts
  • 4 tbsps peanut powder (2 tbsps of raw whole peanuts makes this much qty of peanut powder)
  • Juice of 1/2 lemon
  • Salt to taste
  • 1 tbsp full fat yogurt
  • 1/4 cup water
  • 1 tbsp black pepper powder
  • 1 boiled medium size potato, peeled and chopped in chunks
  • Cilantro & Pomegranate for garnishing

Method –

  • Soak sabudana in water for 30 minutes and then strain it. let it ar dry for few hours or keep it in fridge overnight. Needs at least 5-6 hours to dry (I like to do this at night if I plan to cook in morning)
  • Check the video linked here to check what texture it should be.
  • In a nonstick pan, heat oil then add cumin seeds, curry leaves powder, whole peanuts, boiled potatoes, black pepper powder, crushed peanuts, salt – combine gently
  • Then add overnight soaked/dried sabudana pearls. Combine well.
  • For pillowy texture – In a bowl, add yogurt and water to make a drizzly paste. Then put it in the sabudana mix.
  • Stir and cover the lid and let it simmer on low flame for 4-5 minutes.
  • Turn off flame, add lemon juice and garnish with cilantro and pomegranate.
  • Serve while warm with yogurt.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!



Aloo Kanda Poha is my fave for breakfast/brunch with a side of chai 🤩 Nothing can come close to aloo-kanda poha – not even pancakes, waffles or whatever extravagant breakfast item. The hold of poha is that powerful 🥺 do you feel the same? Or it’s just me being extra 🤣 Anyways, sharing my step-by-step Indore style poha below. Try it and let me know how to like it 🧡

INGREDIENTS (serves 3-4 people)

  • 3 cups thick poha beaten/flattened rice
  • 3-4 tbsp any flavorless oil (I use peanut oil)
  • 1/8 cup peanuts
  • 1 tbsp jeera (cumin seeds)
  • 1 tbsp black mustard seeds
  • 1 tbsp organic sugar
  • Salt to taste
  • 1.5 tbsp saunf (fennel seeds)
  • 1/2 tsp turmeric powder
  • 1/8 cup chopped fresh cilantro
  • 5-6 fresh curry leaves
  • 1 cup chopped red onion (peel onions and chop them)
  • 1 cup chopped boiled potatoes (boil potatoes, peel them and chop them in chunks)
  • Juice of 1 lemon
  • Sev for garnishing (optional)


  • First and foremost, rinse poha in running water in a strainer. Let is sit aside to fluff by itself while we prep onion-potato curry.
  • In a deep pan – heat oil and roast cumin seeds, fennel seeds, mustard seeds, peanuts, and curry leaves. Sauté until mustard seeds start to sputter
  • Now add onions and cook until translucent. Cook for 4-5 minutes.
  • Then add boiled potatoes, salt, and turmeric. Sauté with onions for 4-5 more minutes
  • Fluff the rinsed poha with a fork. Check the reel linked above on how to do it.
  • Add the sugar, chopped cilantro, lemon juice and lastly the soaked poha and mix gently until everything is combined well. Adjust salt if you think it needs more.
  • Cover the lid and let it sit on a low flame for 5 minutes so all the flavors are absorbed well.
  • Garnish with more coriander and more lemon juice. mix gently.
  • Serve hot or warm with sev and Jalebi (IYKYK 😊😊)
  • Bon Appetit 🎉