October 24, 2012 Sabudana Khichadi

Sabudana Khichadi (Sago Rice)

Sabudana Khichadi
Sabudana Khichadi

Sabudana Khichadi

Sabudana khichadi is an Indian dish made from soaked Sabudana (Sago). It is usually prepared in western parts of India especially in Gujarat & Maharashtra. In the major towns of Maharashtra like Mumbai, Pune and Nagpur, it is available as street food and is widely enjoyed by everyone throughout the year. It is the dish of choice when somebody is observing a fast during Navratri. Tapioca is soaked for some time and then is fried with cumin seeds, Rock salt, red chili powder, green chillies and other optional ingredients such as fried peanuts etc. Khichdi is usually garnished with coriander leaves.

Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of Peanuts to Sabudana Khichadi adds to the protein, vitamins and minerals content making it a complete dish. The Sabudana Khichadi is filling in nature and has a high energy content, therefore, it serves as ideal food during fasting.

Recipe

Ingredients:

1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillies chopped lengthwise
1/2 cup peanuts
1 boiled and peeled potato
2 tsp Oil
1 tsp Cumin seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
1 tsp Lemon juice
Salt to taste
Few Coriander leaves
Few Curry Leaves

How to make sabudana khichidi :

Washing And Soaking:
Wash the sabudana in water 2 -3 times. Then soak them in water just enough to cover the top of the sabudana. Use a flat bottom vessel for soaking. Soak the sabudana in water for 6 – 8 hrs before you plan to make the khichdi. Every 2 – 3 hrs fluff them with the help of a fork. Later if you feel that the sabudana still has a hard center then sprinkle some water on them and wait for 30 mins for them to get soft. Fluff again with a fork and check. Repeat the process till you get perfectly soft centered pearly sabudana. Each and every pearl will be soft and well shaped. Also the sabudanas will double in volume.
Chop the potatoes into small cubes.
Heat the oil/ghee in a pan and add cumin seeds and hing. When the cumin seeds crackle add the green chillies and curry leaves.
Add the chopped potatoes and stir well. Let them cook till they are light brown on the outside. Add sabudana mixture and mix gently. Let it cook for 10 – 15 mins stirring occasionally and scraping the sabudana layer from the bottom of the vessel. When the pearls get translucent and shiny sabudana is ready.
Then add crushed peanuts, sugar and salt. Stir and make sure every thing gets mixed well.
Add the grated coconut and garnish with coriander leaves.
Sprinkle some lemon juice over it and serve hot.

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Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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