Sabudana Khichadi (Sago Rice) – Parsi Cuisine
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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