Wash and soak sabudana in water overnight or at least 4 hours. After soaking, take a pressure cooker and transfer the soaked sabudana after draining the water.

Then add ¼ teaspoon of cumin seeds and 1 cup of water.

Close the lid of the pressure cooker and pressure cook it for two whistles in medium flame. Open the cooker once pressure released.

Transfer the cooked sabudana mix to a blender. Then add 1 tablespoon of curd/yogurt and required salt. Skip salt for babies below one year.

Grind it to a smooth paste. The porridge is a bit watery after grinding, but it will thicken a lot over time. Pour the sabudana porridge to a serving bowl.