Sabudana/Tapioca Khichadi

Sabudana Khichadi, my all time favourite. It is also one of the most popular recipes during fasting. It’s a savory dish made made with overnight soaked Sabudana ( tapioca pearls/sago), roasted peanuts, boiled potatoes and lots of freshly chopped coriander leaves. A complete balance of carbohydrates, proteins and fats, and hence one of the preferred meals during fasting, that keeps you full for long.



I used to fast on Mondays since my school days....that time fasting meant only one thing, Sabudana khichadi! My Mom used to make this many times for my lunch box, specially Mondays. Sabudana Khichadi also make me remember one of my best friend, a Jodhpurite, who use to love this recipe just like me. On Mondays she was not allowed from my side to bring her own lunch box. I always use to ask my mom to please provide me with two tiffins on Mondays. Sabudana Khichadi is a kind of a very easy but a tricky recipe. The trick is to get the sabudana non-sticky and non-soggy! So here comes my recipe for Sabudana Khichadi.








  Ingredients:
  • 1 cup sabudana/ sago / tapioca pearls
  • 1/2 cup roasted peanuts
  • 1 Medium Potato, Boiled partially and cut into small pieces
  • 2-3 Green chillies, slitted
  • 1 tsp Cumin seeds
  • 3-4 tbsp Ghee
  • Salt to taste
  • Fresh Coriander leaves 

Method:
  1. Wash the sabudana 2-3 times in cold water thoroughly Make it ice cold if possible. Add water to soak and soften, keep the level just about 1-2 cms above the sabudana level. Cover and keep 6-8 hours. I normally soak it overnight.
  2. Add the roasted peanuts and salt to the soft sabudana, and mix well.
  3. Heat ghee in a kadhai/pan.
  4. Add cumin seeds and green chilis and pieces of potato. Fry for 4-5 minutes.
  5. Add  sabudana mix. Give a good stir.
  6. Cover and cook for 7-8 minutes.
  7. After you remove the cover, you will notice that the colour and texture of the sabudana has changed, it is now looking a bit transparent.
  8. You need to keep stirring every two minutes to avoid lumps. 
  9. Check for salt, if required add more.
  10. Garnish with lots of freshly chopped cilantro leaves and serve hot.
Aloo ki Tikki



I love eating plain aloo-tikki along with sabu ki khichadi . For aloo ki tikki mix Cumin-Coriander powder, red chili powder, salt, sugar and fresh coriander leaves in mashed-boiled potato, give a round-flatten shape and shallow fry on a non-stick fry pan from both the sides on medium heat. Enjoy hot with sabu ki khichadi.

Good chefs always taste their Recipe.....Go Ahead....And say Wow.

Anshu Bhatnagar

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