January 20, 2007
Breakfast special - Sabudana Khichadi
Its simple! Its delicious! And if you have it with slightly sweetened curd, its out of this world!
Sago (sabudana) : 2 cup
Peanut powder: 1 cup (Leave some peanuts half crushed for crunchyness)
Green chilies: 3-4
Cumin seeds; 2 teaspoon
Potato: 1 (optional)
Ghee(clarified butter): 1 tbspoon
Lemon juice: , 1 teaspoon
Sugar: 2-3 teaspoon(optional)
Salt to taste
Coconut and coriander leaves for garnishing
1. Rinse and soak sago in water. The water in the container should be just visible. Soak overnight for best results, minimum time required is atleast one hour (soaking time depends on the quality of the sago).
2. Sago absorbs the water and expands. If sago is easily separable, water content is ideal. Add peanut powder, salt, sugar(optional) and mix.
3. Cut green chilies into small pieces.
4. Heat ghee in a pan and add cumin seeds.
5. When seeds start crackling, add chilies.
6. Add potatoes(optional), cook till potatoes are tender..
7. Add sago mixture and stir.
8. Cook uncovered for sometime on low/medium flame and keep mixing so that sago will not stick to the bottom.
9. When the rawness of sago disappears, sprinkle lemon juice and mix.
10. Garnish with grated coconut and coriander leaves and serve hot.
- Do not cover the pan while cooking all the time, else the steam will make the sago stick together into a ball.
- Toss the khichadi lightly, so that it does not get mashed.
- Sabudana Khichadi with sweetened curd or plain curd tastes amazing! Try it!
Posted by Pallavi Limaye