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. It is the dish of choice when somebody is observing a fast during Navratri. The Sabudana Khichadi is filling in nature and has a high energy content, therefore, it serves as ideal food during fasting.
- 1 cup Sabudana (Sago)
- 1/2 cup Peanuts
- 1 small-med Potato, cubed
- 1 tsp Cumin
- 2-3 green Chillies
- 1-2 tsp Sugar
- 1/4 tsp Turmeric
- Pinch of Asafoetida
- 1 tbsp ghee (clarified butter)
- Rock Salt, to taste
- Few sprigs of Curry leaves and Cilantro to garnish
- Lemon juice to taste, freshly squeezed
- Wash the sabudana well until the water runs clear.
- Soak sabudana, with enough water to cover it, for about 5 hours.
- Sabudana is ready for use, when you are able to press it with your fingertips, but it does not disintegrate easily.
- Drain the sabudana well.
- The sabudana pearls should remain separate, when you take some in your hands.
- Dry roast the peanuts.
- Rub the peanuts with yours hands, after roasting, to peel the skins.
- Cool the roasted peanuts.
- Grind the peanuts to a fine powder using a food processor.
- Set aside.
- Take a skillet.
- Add 1 tbsp ghee.
- When the skillet is hot, add the cumin, thinly sliced chillies, asafoetida and turmeric powder along with curry leaves.
- Mix well for 30 seconds.
- Add the cubed potato.
- Cook until they are soft.
- Add the sabudana and give a quick toss with the rest of the ingredients.
- Add the peanut powder with sugar and salt as per your taste.
- Mix to combine.
- If the sabudana khichadi is little dry, then sprinkle some water (very little).
- Garnish with Cilantro and lemon juice.
- Serve hot.
- If you do not have the time, you can warm the water (not hot) and soak it for just 2 hours.
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