While on a fast, you need to give your body a balanced meal thats not only full of nutrients but is light on your digestive system as well.

Spring time in India means the Chaitra Navratri, 9 days dedicated to Maa Durga and 9 days of fasting. No salt, no cereal, just Falahaar.

There are soo many fasting recipes out there to choose from, but most of them are deep fried. However, I feel deep fried food is heavy on your digestive system , especially cause you have been fasting and cleansing your system.What I like to have are light and fresh meals while on a fast.

Sabudana- its one of the most consumed food during fasts. Its high in carbohydrates and easy to digest.

There are a number of ways to have sabudana, in Khichdi, vada, thaalipeet or in a Raita. Yes Sabudana Raita. Its super refreshing and very very light on your tummy.

Add thick curd to it and that turns it into a luscious creamy raita, thats as good as a meal. You can either soak the sabudana in buttermilk or in plain water. Soaking them in buttermilk gives them an additional tang thats very unusual and makes it taste even better.

So do try this easy raita and am sure you will make it again and again.

Sabudana Raita

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1 cup sabudana/ tapioca pearls
  • 2 tbsp curd +1 1/4 cup water
  • 1/2 cup roasted groundnuts- crushed
  • 1 tbsp ghee
  • 1/2 tsp cumin
  • Rock Salt to taste
  • 3-4 green chillies finely chopped
  • Handful chopped coriander leaves
  • 2 cups thick curd
  • 1 tsp sugar
  • 1/2 diced cucumber

How to make it

  1. Wash the sabudana in 2 cups water , 2 times. Drain and throw the water.
  2. Mix the curd and water till smooth. Soak the sabudana in this buttermilk for 3-4 hours.
  3. After soaking the sabudana will plump up and become soft.
  4. Heat the ghee in a kadhai, add in the cumin seeds.
  5. Once the seeds splutter add in the green chillies and sauté 5-6 seconds.
  6. Drop in the sabudana, salt and groundnuts. Mix well and cook for 2-3 minutes.
  7. Cover and allow to cool.
  8. Once the sabudana cools down to room temperature add in the coriander leaves, curd and sugar.
  9. Mix well and serve immediately.