Sabudana Khichdi

Sabudanyachi khichdi

This is a typical maharashtrian dish and is made by almost every week and definetly on fasting days as it gives you all the required nutrition.

For the inexperienced hand making sabudana khichadi may sometimes end up as a gooey mess that stubbornly sticks to the kadhai/wok. The trick is to get the sabudana non-sticky and non-soggy. So, here is my sure fire recipe.







Ingredients:

1 cup sabudana/sago
1/2 cup Ground roasted peanut powder (keep it a bit rough)
1 medium potato
Thinly sliced 1-2 Green chillies (+/- to taste)
1 tsp Cumin seeds
3-4 tbsp Oil.
Salt to taste
Sugar
Cilantro to garnish
Lime juice

Process:

Wash the sago 2-3 times. Drain water completely. Cover and keep. Soak sago for at least 6-8 hours. Sprinkle a little water and mix it well at regular intervals. This ensures that the sago does not become over moist/lump...especially the ones bought in grocery stores in America tend to become soggy if kept soaked in water for a long time. After 6 hours, the sago should appear clear, translucent, swelled up and separate pearls.

Roast peanuts, peel off skin, and ground it into a coarse powder.

Heat about 2 tbsp oil in a kadhai/wok. Add the cumin, green chillies, and curry leaves. Then add thinly sliced potato and cook till tender. Add the sago and mix. Cover and cook for around 5 mins. After you remove the cover, you will notice that the colour and texture of the sago has changed and it is now a bit transparent. Once you see this, DO NOT cover to cook as it will make it sticky.

Drizzle about 2 tbsp of oil around the kadhai/wok. Add salt and sugar and mix well.

Cook for another 5-7 mins. Garnish with cilantro. Add a little lime juice.

Serve with a coconut cilantro chutney or plain yogurt.