Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi is a popular maharashtrian dish made of sago/sabudana and mainly prepared during fasting/upvass. I have learnt this kichadi from my mother she makes it a bit sweet and spicy.

Making any dish of sabudana is quiet tricky.Thats why it is very important that we soak it properly and in correct proportion or else the kichadi will become sticky.

Ingredients:

• 2 cups sabudana
• 4 finely chopped green chillies
• 1 tea spoon jeera/cumin seeds
• 2-3 table spoon coarsely ground and roasted peanuts
• 1 table spoon roasted peanuts(remove the skin)
• salt to taste
• 2 tea spoon sugar
• 2 table spoon fresh grated coconut
• 1 table spoon finely chopped coriander leaves
• 1 potato peeled and finely chopped
• 2- 3 table spoon oil

Method:

Wash the sabudana and soak in water overnight or for about 2- 3 hours. Make sure you add enough water to cover the sabudana(as shown in the picture). If you add too much water the sabudana may become sticky. After 2-3 hours sabudana will soak all the water and increase in size. Now the sabudana is ready to cook.

Now add salt, sugar,peanuts powder and peanuts to the sabudana. Mix all of it together.

Heat oil in a kadai, add jeera when it changes colour, add green chillies and potatoes. Fry till the potatoes get cooked.

Once the potatoes get cooked add the sabudana and mix well. Cover and cook on a low flame till the sabudana is cooked. Keep stirring  in between. Sabudana it cooked when it turns translucent, this takes around 10-12 minutes. Now mix the coconut and coriander leaves.

Serve hot.