Sunday, March 10, 2013

Shivrathri special.." Sabudana khichidi"

Sabudana khichidi is a famous maharashtrian dish prepared during vrat/fasting.It is very simple and bland dish without onion and garlic.This is most  popular dish prepared during shivrathri upvas ,along with some other dishes like sabudana kheer and sabudana vada.
  • 2cups Sabudana/sagoo/tapioca pearls
  • 1tbsp Ground nuts ( slightly crushed)
  • 2-3 Green chillies( finely chopped)
  • 1tsp Mustard
  • 1/2tsp Jeera/cumin
  • 1 spring Curry leaves
  • 1tsp Sugar (optional)
  • 2tbsp Oil
  • 2tbsp Fresh grated coconut
  • 1tsp Lemon juice
Cooking Directions
  1. Wash sabudana 2 or 3 times thoroughly and soak sabudana in water for 2 hours and then drain and add just enough water to immerse sabudana,do not add too much water and soak for 2 hours.
  2. Once soaked properly, sabudana absorbs water and plump
  3. Heat oil or ghee in a nonstick kadai/pan,add mustard and cumin seeds.Let mustard and cumin sizzle in the heated ghee,then add curry leaves and chopped green chillies and saute for a couple of seconds.
  4. Now add crushed groundnuts and again saute for a minute.
  5. Add sabudana,sugar (if adding) and salt to taste.Mix it well and cook covered for sometime and keep mixing to keep sago from sticking to the bottom.
  6. Khichdi is done when the sabudana no more tastes raw and looks transparent.You can sprinkle little water if its stick to the bottom. Once done add a tsp of lemon juice and garnish with grated coconut and coriander leaves.
  7. Serve hot with yogurt.
Tip:The key to a good khichdi is to keep tossing every 2-3 minutes or until the sabudana is completely cooked.
  • You can add boiled or diced potatoes along with crushed peanuts if you like.Just follow the simple method: when the mustard and cumin seeds sizzle in the heated ghee; add peeled and diced potato pieces and chilies.
  • When potatoes turn tender, add sabudana and stir. Else if using boiled potatoes, saute them quickly in the ghee before adding the sabudana to it.