Sabudana kichdi is a breakfast item prepared by soaking sago pearls and is widely relished in western part of India including Maharashtra, Gujrat and Madhya Pradesh. This can also be had as an evening snack accompanying a cup of tea or coffee. Its also one of the foods of choice during vrats like Shivaratri. Even though the sago pearls take a bit long time to get soaked, the kichdi can be prepared much easily and quickly afterwards...
Serves: 2 to 3
Ingredients:
- Sago / Sabbakki / Sabudana - 1 cup
- Potato - 1 medium sized, cut into small cubes
- Green chillies - 2 to 3, finely chopped
- Curry leaves - 10 to 12
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Asafoetida - 1/4 tsp (Optional during vrat)
- Turmeric powder - 1/2 tsp (Optional during vrat)
- Roasted peanut powder - 2 tbs (Roast some peanuts, allow to cool and grind into powder)
- lemon juice - 2 tsp (Optional during vrat)
- Coriander leaves / Cilantro - For garnishing
- Oil - 3 to 4 tsp
- Salt - to taste
- Water - as required
Method:
- Wash the sago 3 to 4 times until the white powdery stuff reduces.
- splash some water on the surface of sago and soak for minimum 8 hrs. mix intermittently 1 or 2 times if possible by giving a splash of water. 1 cup of sago puff up to 3 cups after getting soaked.
- Add 1/2 tsp of turmeric powder to the soaked sago and give a good mix. This ensures even distribution of turmeric onto the sago.
- Heat oil in a pan and add mustard seeds, when they start to crackle add the cumin seeds. As the mustard seeds stop crackling add in the green chillies, curry leaves, asafoetida and fry.
- Add potato cubes and fry for 2 to 3 minutes, until they are done.
- Add sago, mix well and keep frying until the sago turns translucent.
- At this stage add in the roasted peanut powder, salt, lemon juice and give a good mix.
- Garnish with fresh cilantro and serve hot.
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