Fluffy and light Sabudana Upma by Exec Chef Prakash Yadav is a favourite dish for Navratri

Sabudana Upma by Exec Chef Prakash Yadav, Fortune Park Galaxy, Vapi, Gujarat is a top dish and no wonder it is also his favourite dish to cook during Navratri festival.

What is your favourite dish to cook during Navratri? we asked and pronto!

India’s top Chefs shared their Favourite Dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.

We wait all year for celebrating food during the ongoing Navratri festival in mid-April.

The 9-day of festivities puts a spotlight on what is traditionally known as Navratri vrat food but these meals are probably some of the most nutritious and diet-friendly meals in the world.

Exec Chef Prakash Yadav, Fortune Park Galaxy, Vapi, Gujarat shares his Favourite Dish to cook During Navratri

Happy Navratri! Happy Cooking!

Recipe – Sabudana Upma by Exec Chef Prakash Yadav

Ingredients

Sabudana	100 gm
Cashew nuts	30 ml
Anar Dana	30 gm
Sendha salt	15 gm
Green Chilli	25 gm
Potato	50 gm
Chopped coriander	10 gm
Cumin seed	5 gm
Peanuts	15 gm
Deshi ghee	30 ml
Curry leaves	5 gm

Method

• Soak the sabudana with water till 2 to 3 hrs
• When they are soaked drain them completely
• Boil the potato, peel them and cut in to small cubes
• In a pan heat 30 ml of ghee, add cumin seed, when they being to splutter, add curry leaves, peanut, chooped green chilli, cashew nut and sautéed nicely
• Add potato cubes, sauté for one minutes and add salt
• Add soaked sabudana mixed well and cooked for two to three minutes
• Add chopped fresh coriander, Anar dana and removed from the flam
• Served hot
• Garnish with Anar dana and curry leaves

Read More: Food Voyager