Thursday, September 22, 2011

Sabudana (Sago/Tapioca) Khichdi | Navratri Vrat | Dussehra Fasting Recipes

After Jeera Aloo, one other quintessential Navratri fasting recipe is "Sabudana Khichdi". Truth to be told, I have had a bitter-sweet relationship with this dish for past many years. I attempted to make it once, but it was a disaster. So, I gave up. But, I loved this dish so much that I used to pester my friend Prachi, to get an extra serving for me, whenever she made some. And she did. :-).

..then I read Jaya's Sabudana Khichdi 101 post some time ago and got to know the nitty-gritty of making this dish. Little did I know that not just me, but many home-cooks fail to get it right. The trick is to not to over-mix or over-work on this khicdi.

Today, I made some just to post on the blog and happy to say, it turned absolutely delicious. Yay! I am sure from now on, me & sabudana khichdi will be together, happily ever after. ;-)


Sabudana (Sago/Tapioca) Khichdi



Ingredients:

1 cup sabudana/sago/tapioca (250gms)
1 meduim sized potato
1/8 tsp turmeric
1/4 cup peanuts, dry roasted and ground into coarse powder
2 finely chopped green chillies
1/2 tsp sugar
1 tsp cumin seeds
1/2 tsp of each - coriander powder & cumin powder (or) 1 tsp of coriander-cumin powder
few sprigs of curry leaves and cilantro
1 tbsp oil (or ghee)
rock salt to taste

Preparation:

1. Wash Sabudana and soak in filtered water for atleast 6-7 hours. Once soaked, drain the water in a colander and let it stand for another 1 hour so that the excess water, if any is drained.

2. Peel and chop potato into small pieces.

3. Gently mix in - salt, sugar, little turmeric, peanut powder and coriander-cumin powder into the sabudana. Keep aside.


4. Heat oil and add cumin seeds, curry leaves and green chillies. Once aromatic, add potatoes. Cover and cook until little tender. Make sure they are not too soft, or else when mixed with sago, it will become lumpy.


5. Add sabudana mixture and toss the ingredients well. Don't over mix. Just toss. Cover with a lid and cook on low heat for 8-10 mins, untouched.


6. Turn off the heat and add coriander and lemon juice if desired. Serve.


Refer to Jaya's Sabudana  Khichdi 101, for her tips & tricks.

  until next time,

10 comments :

  1. Looks super delicious and perfect.. Thanks for the recipe :)

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  2. siri,u made it perfect,khichdi looks yumm

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  3. Looks good!! I am going to try some this week. Thanks for the step by step process.

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  4. Looks very delicious.... Nice pictures!!

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  5. Love Sabudana khichdi! Makes me want to eat some with tea this evening :)

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  6. wow, this looks perfect. A couple of years ago i tried to make upma with sabudana and it turned into mush, almost soupy really. It still tasted good but i have never cooked with sabudana since. This post and your pics make me want to try again.

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  7. The Sabudana khichdi looks perfect. Good job Siri. You know, we don't put turmeric in the foods made for fast but the last time I was in India, the cook made sabudana khichdi for me and she added turmeric because I wasn't eating it for a fast purpose. But I see that it is ok to have it during the fast too. :-)

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  8. awesome will try for sure...you rock!!

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Siri

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