February 27, 2014

Fasting Flavor - Sabudana Khichdi


It is a one of most widely preferred and delicious Indian fasting food for festivals like Navratri and Shivratri but not popular in Bengal.
To break the fast soaked Sabudana is taken with scraped coconut, banana, and cottage cheese sweet. This is a maharashtrian style of making sabudana khichdi. This recipe is new to me and made this only once before only. I adapted the recipe from Chef Sanjeev Kapoor’s website and adjusted to suit my taste. This can be eaten as snack or for dinner. Very filling and high calorie food! :)

Ingredients
•      Sago (sabudana)      1 1/2 cups
      
•      Peanuts   1/4 cup
      
•      Green chillies    4-5
      
•      Potato     1 medium
      
•      Ghee 3 tablespoons
      
•      Curry leaves     1 sprig
      
•      Cumin seeds    1 teaspoon
      
•      Salt  to taste
      
•      Lemon juice     1 teaspoon
      
•      Fresh coconut scraped      2 tablespoons
      
•      Fresh coriander leaves      a few sprigs
      
Method

Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves. Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.

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