Monday, February 13, 2012

Sabudana Khichadi

Time: 10-12 min
Serve: 2
Cuisine: Fasting/Upwas

1 cup sabudana (sago) washed, drained and soaked overnight( or at least 4-5 hrs)
1/2 cup coarsely crushed roasted peanut powder
1-2 tbsp sugar (as per taste)
salt to taste
1-2 tbsp oil
Coriander for garnish
1-2 tsp fresh grated coconut for garnish
For tempering/tadka:
1 tsp cumin seeds
3-4 green chilies, finely chopped
10 curry leaves
1 tbsp grated ginger

1. Wash the  sabudana thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the  sabudana pearls and loosen the lumps if any. The  sabudana should appear clear, translucent, swelled up and separate pearls.
2. Combine coarsely crushed roasted peanut powder, sugar and salt to the  sabudana and keep aside.
3. Heat oil in deep pan, once hot, add cumin seeds, curry leaves, chopped ginger and chopped green chilies. Toss for a few seconds till the flavors come out but don’t burn them.
4. Now turn heat to low, add the  sabudana -peanut mixture. Continuously toss the  sabudana mixture for 8-9 mins until it fully cooks. 
5. Garnish with grated ginger, coriander and grated coconut. Serve hot.

1. Addition of boiled/ raw potatoes to this also goes well.
2. Tips for soaking sabudana, check my How to soak sabudana post
3. Use of ginger reduces acidity, promote digestion and it gives a crunchy taste.
4. Lemon juice can be added while serving.

No comments:

Post a Comment