SABUDANA KHICHADI

                                      

'Sabudana khichadi' - a famous Maharashtrian recipe - is made of sabudana (sago). It is regularly prepared in Maharashtrian homes as a 'fast' food - on the days of 'fasting'. It is a quick dish - if you don't include the preparation time - the sago has to be washed well and soaked for about 8 hours. 

Cooking time - 15 - 20 minutes

Serves 4

Ingredients 

1. Sabudana (sago) – 2 cups (about 300 gms)
2. Roasted and coarsely powdered groundnuts – 8 - 9 tbsp
3. Green chillies – 2 - 3 finely chopped
4. Potato – 1 medium sized – diced
5. Oil – 31/2 - 4 tbsp
6. Cumin seeds – 1 tsp
7. Salt to taste ( 3/4 - 1 tsp)
8. Sugar – 1/2 tsp
9. Finely chopped coriander – 2 tbsp
10. Grated coconut –1- 2 tbsp (optional)
11. Juice of 1 lemon (optional)/ lemon pieces

Method 

1. Wash sago very gently several (6 -7) times till all the powdery stuff is drained off.
2. Soak in water for ½ hour.
3. Drain off the water.
4. Add 3/4 tsp of salt, mix gently and leave the sago overnight (or for at least 6 hours) in the vessel.
5. Before preparing the khichadi, sprinkle (around 8 tbsp of) water and sugar to the sago and gently mix well.
6. Heat 31/2 - 4 tbsps of oil and add jeera. When it splutters, add the diced potato and a little salt needed for the potatoes.
7. Fry for some time and then cook it (covered) on low heat.
8. Add the green chillis, fry for a minute and then add the sago and stir well, still on low heat.
9. After 2 minutes, add the groundnut powder and stir again.
10. It will get cooked in 5 minutes. 
11. Turn off the heat.
12. If you feel it needs to cook a bit more, just cover with a lid for just 1-2 minutes.
13. Garnish with coriander leaves and coconut.
14. Serve with a piece of lemon. 

Tips

1. Keep the heat low.
2. Don't cover the khichadi at any point during the preparation (to prevent it from turning lumpy).

  © Copyright 2011. Brinda Balasubramonian.