For today, I note down my tried and
tested recipe for sabudana khichadi. This khichadi is prepared from sabudana
/sago pearls/ tapioca pearls. They are light, easy to digest, mainly a starchy
food giving a quick boost of energy and hence prepared particularly on fasting
days such as thursdays, saturdays, Sankashti chaturthi and Ekadashi.
The recipe is very simple but involved with some tricky steps such as soaking the sabudana/ sago pearls, quantity of water to be used, duration to be soaked, to be cooked with or without lid and mainly which I feel very important is the brand/quality of these pearls that goes in to prepare this dish. [ I have been using Shahi brand in my last 2-3 attempts after many failed attempts with different brands... I feel Shahi brand gives me the correct consistency of Khichadi where the sabudana/sago pearls don't become sticky or merge together after the preparation]
Nutrition wise, sago pearls lacks
vitamins and minerals and so this is counter balanced by adding peanuts to the
recipe. There are many variations such as adding curry leaves, red chilies in
place of green chilies, potatoes, lemon juice, garnish with fresh shredded
coconut or eat it with curd to enhance the flavor and make it more tasty. You
can try any of these variations to the recipe that's mentioned below.
Ingredients:
2 cups of sabudana [sago pearls]
3/4 cup roasted peanuts
2 potatoes washed, and sliced
into flat triangular pieces / small cubes
2 green chillies, chopped
3 tsp coriander leaves finely chopped
2 tsp cumin seeds
2-3 tbsp ghee [preferably]
2 green chillies, chopped
3 tsp coriander leaves finely chopped
2 tsp cumin seeds
2-3 tbsp ghee [preferably]
2 tsp Sugar [optional]
Salt to taste
Lemon juice [optional while serving]
2 tbsp of grated coconut [optional for garnish]
Salt to taste
Lemon juice [optional while serving]
2 tbsp of grated coconut [optional for garnish]
Method
First toss the sabudana in a
colander and wash it under the tap. Soak the sabudana with little water
(just about to cover the sabudana). After 15 minutes or so drain the remaining
water and allow it to stand closed with a lid for 5 -6 hours. Press the pearl
in between ur thumb and forefinger. If the center is still hard sprinkle some
water and let it stand for some more time. Meanwhile roast the peanuts, deskin
them and allow it to cool. Once cool crush few of them and powder the remaining
ones in mixie. Combine the crushed/powdered peanuts
to the sago pearls and leave this mixture aside.
In a pan, heat the ghee on medium
flame, toss the cumin seeds and green chillies.
Add sliced / diced potatoes and
saute them nicely till they get cooked. When the potatoes are done add the
sabudana mixture. Reduce the flame to low and stir lightly till they combine
well with seasoning. Keep stirring in between, add salt and sugar. Once they are done [ sago pearls become transulcent] garnish with chopped
coriander leaves and serve it hot.
Optional step : You may squeeze lemon juice and garnish with fresh grated coconut before serving
Optional step : You may squeeze lemon juice and garnish with fresh grated coconut before serving
Chalo now let me relish this before
it cools down. Catch u in my next post.
Till then HAPPY COOKING !!!
Till then HAPPY COOKING !!!
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