Sunday, November 22, 2009

Sabudana Khichdi

There are a few things that I really like, but have completely given up on making them. 'Shavige bhath'(Vermicelli upma) and Sabudana Khichdi being among them...
It was always important to get the right brand from the right store and then soak it the right away for the exact amount of time...Somehow, these detailed procedures never work for me..My vermicelli upmas have almost always been a flop except for the times when I bought it from this particular shop near my mom's place - that was the only time it turned out right...

Vermicelli upma I can live without, but I really enjoy my sabudana khichdi and have tried it so many times, but got it right only this time, thanks to a great tip from my friend here, who had made some awesome sabudana khichdi...It was not the soaking, but the step after that which was more important apparently, and that one step I had never tried...

sabudana khichdi

Sabudana khichdi is a popular 'upvaas' snack for Maharashtrians - their upvaas food / food during fasting for religious reasons is so totally yummy..
There is this simple, no-frills place called 'Prakash cafe' close to my cousin's place in Mumbai and their sabudana khichdi, batata vadas and sabudana vadas are to die for !

What you need -

1 cup sabudana / sago pearls
1/2 cup roasted peanuts
1 boiled potato
2 green chillies
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp salt
juice of half a lemon
coriander leaves / dessicated coconut to garnish

What you do with it -

Soak the sabudana in as much water as required to level the sabudana
Keep this for about 30 mins
Then drain the water out and spread the sabudana on any absorbant paper for about 15-20 mins, till all the water is completely drained out
They glisten like little pearls once this is done
Chop the boiled potato and coarsely crush the peanuts
Heat a tbsp of oil in a pan and add cumin and mustard seeds
When they splutter, add the turmeric powder, green chillies and cut potato
Fry till the potato is coated well and browned a bit
Add the sabudana and salt and cover and cook on a low flame for about 4-5 mins
Add the crushed peanuts and stir for minute more
Turn off the flame and add the lemon juice
You can garnish with coriander and grated coconut

9 comments:

sayantani said...

this is one of my comfort food. love it this way thanks for sharing.

Sonia said...

This is one of the favourite fasting food for gujjus too. :) We ususally do not add mustard seeds and haldi in it. Your Sabudana kichadi looks so fresh and lovely. :)

Malar Gandhi said...

Looks so good, its been ages I seen good breakfast like this...wish I get some sabudana here:( Awesome clcik:)

DEESHA said...

This is my fave breakfast

GR said...

looks good and nice click

Superchef said...

i soo love this for breakfast!! love vermicelli upma too (cant live without it ;)

Miri said...

I had the same problem. Till I found the perfect recipe on Nupur's blog (one hot stove is one of my fav blogs) - the secret ? Microwave!! Perfect sabudana poha every single time!

PJ said...

sabudana khichadi is my favorite! yes, I have run into similar unpredictability issues with this one; which is why I still don't have confidence to try this recipe out on any guests! I'll give your tip a try, thanks!

my first time visiting your blog, your recipes are wonderful and close to home for me. I'll be surely stopping by for more :)

Ash said...

Great ! I just love Sabudana. Will try this. I normally use tomatoes.

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