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.
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.
Quite simple to prepare yet tasty and totally satisfying breakfast.
- 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)
- Soak sabudana as mentioned above.
- Heat Ghee in Kadai, Add Cumin seeds to splutter.Follow with curry leaves and chillies. Trail with potatoes.
- Cover and cook, till potatoes are soft not mushy. Add the Sabudana grains with peanut powder, salt and sugar
- Stir well so that all is mixed properly, but do not overdo it as it might hamper the separate grains.
- 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.
Sending this to : "Foods for fasting - Vrat Ka Khaana"