'Sabudana Khichdi' is Maharashtra's favourite fasting dish.During festivals like ganapati,ekadashi,navratri,etc. every family will do fasting and definitely have sabudana khichdi at home.This one is good breakfast dish also. This khichdi is prepared from sabudana(sago) which is tapioca starch or cassava starch white granules, available in three sizes – small, medium and large.
Ingredients
2 cups sabudana(sago)
1/2 cup roasted peanut powder
4 green chilies
3 medium potatoes,boiled
2 tsp lemon juice(optional)
2tsp sugar
salt to taste
2 Tsp ghee/oil
2 tsp cumin seeds
grated coconut to garnish
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1.Wash sabudana thoroughly and soak in water for 1-2 hour.(It is better, if you soak it overnight with water up to the level of sabudana).Don't add more water,else sabudana will be very sticky.
2.Sabudana absorbs water and becomes translucent,swelled up.Loose the lumps by hand if any.
- Add peanut powder,salt,sugar and lemon juice.Mix it well and keep aside.
- Cut green chilies and potatoes.
- Heat the ghee in kadhai/pan.Put cumin seeds in ghee and let them turn to brown.Add green chilies into ghee.
- Add potatoes ,saute them quickly in ghee.
- Add sabudana mixture to kadhai and mix it well .
- Cook it uncovered for 5-7 min and keep mixing to avoid it from sticking to botthom.
- Khichdi is ready and garnish with coconut.
- Serve with Curd/yogurt.
Tips: 1.Do not burn chillies. 2.If not using as fasting food, you can add curry leaves and coriander for the same dish. 3.When sabudana does not taste raw, we can assume khichdi is done. 4.You can use diced potatoes, which can take less time to cook. 5.For peanut powder, you need to roasst peanuts till it run to brown and then grind it to get coarse powder form.I generally make it for 2-3 recipes and keep in refrigerator.
