Monday, September 12, 2011

Sabudana khitchdi

I just love loooove this dish.. More than me its my husband who likes it:) Before my son was born, I used to fast on Thursdays. Not eat anything the whole day (yes i did eat fruits) and at night eat something suitable to eat during fasts that is vratha preparations. The funny part is i was the one keeping the fasts but my husband used to wait for these thursdays.. just because he could eat this khitchdi:)
Some times during lazy weekends, it is actually our brunch.. very fulfilling and yummy:)



So here goes the recipe:

INGREDIENTS:

  • Sabudana or Sago - 2 cups
  • Potatoes (chopped in to small pieces) - 1 big
  • Sugar - 2 -3 tsp (or as per taste)
  • Salt  as per taste
  • Green chillies(finely chopped) -  2 (or as per tatse)
  • Ginger - 1 tsp (grated)
  • Lemon juice - 2 tsp
  • Peanut powder (roasted, skin separated and powdered) - 1/2 cup
  • Ghee or oil - 1 tbsp
  • Cumin seeds - 1 1/2 tsp
  • Coriander leaves (cilantro) for garnishing
METHOD:
  1. Wash the sabudana and soak it for 3 hours with water just till the level of the sabudana.
  2. As a result you have sabudanas that have soaked up the water and become plump.
  3. To this add the peanut powder, sugar, salt and the lemon juice and mix well.
  4. Heat oil or ghee in a nonstick pan.
  5. When the oil/ghee is hot, add the cumin seeds. When they start to crackle , add the ginger and the chopped potatoes and green chillies. Cook till the potatoes are tender.
  6. When the potatoes are cooked, add the sabudana mixture and mix well. 
  7. Cook on medium heat uncovered mixing regularly.
  8. Khitchdi is done when the sabudana has turned transparent and no more tastes raw.
  9. For the finishing touches, add some chopped cilantro and serve.
Note:
  • I like to eat the khitchdi as it is, but some people like to eat it with yoghurt (with sugar added to it).I have tried it and yes it does taste good.
  • You can add some haldi (turmeric powder) to the khitchdi to bring in some color.
  • Some times out of bad luck you get the sabudana from the grocery store that are of bad quality. That is, when you wash them they leave out a lot of white water. Khitchdi made from such  sabudana becomes very sticky. So what I want to say by sharing this is that it is not you who have spoiled the dish , its just that you have some bad quality of Sabudana. So chill!!:)
  • Instead of using raw potatoes you can use boiled potatoes too.
  • As a part of garnishing , you can use some freshly shredded coconut too.
  • Khitchdi made with ghee  is just delicious but if you do not want to make the  dish entirely with ghee, you can make it with oil and just before serving add, very little amount of ghee. It gives a nice flavor to the dish.
  • Source:Mumbai-masala


4 comments:

  1. :) i love it a lot too. i add a bit of chilli powder as well for the taste and colour.

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  2. @ quaintkal: Thanks dear.. and next time will try using red chilli powder:))

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  3. yummmmmmmmy!!! Mera sat ka breakfast pakka ho gaya!!!!

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  4. Shubha, tried this out last night for dinner and came out perfect! I've made this a couple of times before, but your tip to add to add peanut powder, sugar, salt and the lemon juice to the sabu dana before transferring it to the tempered oil in the pan made a whole lot of difference! The peanut powder was more evenly distributed and the sabudana did not break or turn into mush because your way required very little tossing in the pan! Keep the tips coming! :)

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