Saturday, 18 February 2012

Sabudana Khichdi

"Sabudana" or "Sago/Tapioca" Is a starch which is extracted from the tropical palm Stems like Metroxylon sagu . For consumption purpose they are modified into grains/pearl shapes. In many countries they are used in different forms of cooking like thickening of gravy ,pudding making or even used in vegetable dishes!!! For more refrences:
 In India sabudana is used in making food item for fast(vrat) like Sabudana Poppadom,  Sabudana kheer, Sabudana in curd, sabudana Vadas, and sabudana khichdi. Here I had prepared "Sabudana Khichdi" which is eaten during fasts with Plain curd/yogurt and Raw mango chutney!!!

Picture presentation taken from (This recipe has been explained nicely along with pictures in this site) 

1 bowl Sago(sabudana)
3/4 bowl fox nut (makhana)
1/2 bowl peanuts
1/4 bowl cashew nuts
1 medium potato(boiled)
1 green chili(chopped)
2 tablespoon chopped coriander leaves
1 teaspoon lemon juice
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon black pepper powder(kaali mirch)
1 teaspoon rock salt(sendha namak)
2 tablespoon ghee
ghee for roasting
Soak the sago in about 3 bowls water for about 2 hours( time differs depending on the quality of sabudana).
Soaked sabudana
The sago will become tender and will be slightly swollen. Drain the water.
After soaked for 2 hours
In a kadahi(wok) heat ghee for roasting and add the makhana, roast on medium flame till they turn slight brown in colour. Place on absorbent paper to remove excess ghee.

In same kadahi (wok) heat ghee and roast peanuts. keep them aside to cool.
roasting peanuts
In the same kadahi(wok) heat ghee,add jeera . When jeera starts to crack add green chili and cashew nuts.saute them for few seconds .

Now add the potato, peanuts and makhana. Saute them too for few seconds.

Add the sago and mix well with the ingredients. lower the flame.
Sago and other ingredients
Keep mixing and stirring or else the sago will stick to the base.
Add the seasonings and lemon juice. Mix them well too.

Finally add the chopped coriander leaves.

"Sabudana Khichdi" is ready!! Have it when hot and with curd.......
Optional notes:
Use a non stick kadahi for making this khichdi.
for special fasts of Friday(no tangy or sour item is eaten) one can avoid the lemon juice.
This khichdi can be eaten in daily meals also. Add normal table salt instead of rock salt to this khichdi.

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