Sabudana Khichadi

Sabudana ( also known as Sago or Pearl Tapioca) Khichadi is a popular Maharashtrian snack eaten during fast like Shivratree, Ashadi Ekadashi or religious functions like pooja or weddings. Many Marathi families like eating sabudana Khichadi for breakfast. It is eaten with curd mixed with cucumber or plain yoghurt. As Sabudana is heavy for digestion it is recommended to have curd along with it.

Ingredients

  1. Sabudana (sago)- 2 cups
  2. drinking water to soak sabudana.
  3. Roasted peanut Powder (Danyacha kut) - 1 cup
  4. Green Chillies -10
  5. Potato (chopped) - 2 medium
  6. Pure ghee - 5 tablespoon
  7. Cumin seeds (jeera) - 2 tea spoons
  8. Sugar - 1 tea spoon
  9. Lemon juice - 1
  10. Salt for taste
  11. Grated coconut & Coriander for Garnishing.
Method
  1. Soak the sabudana in  drinking water for 1 hr, water level should be just above the sabudana. After 1 hr press sabudana and see if it has become soft. if not keep it in water for another ½ hr. otherwise drain excess water by transferring it into a strainer. leave aside for 2 hrs or overnight if you want to make it the next day.
  2. Wash peel and cut potato in cubes.
  3. Heat ghee in kadai, add jeera followed by chopped green chillies and potatoes,
  4. Mix it and cover it with lid till potatoes 90% cooked.
  5. Mean while mix sabudana, groundnut powder, sugar, salt & lemon juice in one bowl.
  6. Now add this mixture into kadai
  7. Mix it well & Put a lid for steam.
  8. Serve hot & garnish with grated coconut and coriander.
    you can also mix the coriander & grated coconut after you turn off the gas and mix the khichadi once
  9. Serve Khichadi with jeera curd. 

Ingredients for Jeera curd
  1. curd 2 small bowls
  2. ghee 2 tsp
  3. jeera ½ tsp
  4. 1 very finely chopped green chilli
  5. sugar and salt as per taste
  6. coriander for garnishing
Method
  1. Add jeera & finely chopped chilli to hot ghee, add this to curd and mix well.
  2. Add salt and sugar and garnish with coriander.
Note: Over the years, I have noticed each company's sabudana takes different time to soak. One trick for soaking sabudana is when you buy the sabudana from the shop soak a tablespoon of sabudana and note the amount of time it takes to become soft. It may differ from the regular brand you always use.

2 comments:

  1. Yummy. I'm making it today!

    ReplyDelete
    Replies
    1. thanks!
      Can you write your name and other details too
      :-)
      Cheers
      SK

      Delete

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