Friday, September 30, 2011

Sabudana Khichdi – the reason why people Fast

In Life, we meet many people, talk with many more but remember few. Not getting philosophical, I can relate to such a person when I think of Sabudana Khichdi. She is my close friends Aunt in law from Chiplun, I’m not sure if I might meet her again but she advised an erroneous step to cook Khichdi.

© Personal Tadka

Soaking Sabudana to perfection is an art, so they say. If you can do so nothing more can go wrong in its preparation. Most of the time my sabudana used to too moist or too hard, So here is the trick as suggested by my friend’s AIL  – Soak sabudana it whole lot of water, say double, keep it for exact  10 minutes. Then remove all water from it, and keep it for say 6-8 hours. I keep it overnight and then they are separate and moist as required.

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Quite simple to prepare yet tasty and totally satisfying breakfast.

You Need:DSCN6053

  • Sabudana – Sago – 1 ½ glass
  • Peanut coarse powder : ½ cup
  • Green chillies : 3-4 large coarsely chopped
  • Potato : 1 medium – small cubes
  • Cumin Seeds : ½ tbsp.
  • Curry Leaves : 10-15 in no.
  • Coriander leaves : ½ cup finely chopped
  • Salt to taste
  • Sugar to taste
  • Ghee – for tempering
  • Lemon : ½ piece
  • Scrapped coconut – for garnishing (optional)

You Do:

  1. Soak sabudana as mentioned above.
  2. Heat Ghee in Kadai, Add Cumin seeds to splutter.Follow with curry leaves and chillies. Trail with potatoes.
  3. Cover and cook, till potatoes are soft not mushy. Add the Sabudana grains with peanut powder, salt and sugar
  4. Stir well so that all is mixed properly, but do not overdo it as it might hamper the separate grains.DSCN6054
  5. Add Lime juice and mix coriander leaved and scrapped coconut. Do not cover when done, as the vapours may make it sticky.

Serve hot. This can be served with Dahi or Fast Chutney.

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Sending this to : "Foods for fasting - Vrat Ka Khaana"

12 comments:

  1. wow delicious and tempting kichadi,love the addition of peanuts...yum...

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  2. Looks perfect .....nice tips you shared

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  3. love sabudhana...ur friends AIL is so right! the trick is in soaking them to perfection. In humid places you can drain the sabudhana (after a couple of hours of soaking in just abt enough water) on a towel and then leave it covered in fridge over nite....it wil be perfect to make it the next morning!

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  4. Khichdi looks super inviting and delicious..

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  5. Delicious khichdi :) I love dishes with sago.

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  6. I love sago kichdi..This recipe is perfect during the festivities & vrats...
    Prathima Rao
    Prats Corner

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  7. omg...this is absolutely delicious..:)

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  8. I have to agree that it is a good reason to fast. I have always failed at soaking sabudana properly and you said it rightly, it is an art. I am going to try your method next time.

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  9. This is my fav.and with peanut powder, it tastes just so good!!

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  10. thanks all :)

    @hyma .. will try your method next time.

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  11. .Super yum and makes me drool

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