India is a land of diverse cultures and eating habits vary as per religions . Many a times people observe 'FAST' or 'UPWAS' where only certain food items can be consumed . The Hindus typically observe 'FAST' during the holy month of 'Shravan' which is around August as per the English calendar. Sabudana(Sago) khichadi is one such preparation mostly made in the Maharashtra region. Easily made with a little preparation with ingredients readily available in the kitchen . Sharing here my style of preparing it . This one is cooked in most Maharashtrian homes . Sharing for the rest for whom this recipe may be new...
INGREDIENTS :
Sabudana(thick variety) 2 Bowls .
Groundnuts (Roasted and coarsely ground) 1 Bowl ... This is known as Shengdana kut . Shengdana means peanuts and kut means powder.
Potatoes 2 medium sized boiled and cut into 1 inch pieces.
Ghee or clarified butter 1 Tbsp
Cumin seeds 1 to 2 tsp
Green chillies chopped 4 nos (Adjust as per taste)
sugar tsp
Juice of 1/2 lemon
Salt to taste.
Grated coconut and chopped coriander leaves for garnish.
METHOD :
1. Wash the sabudana with water . Drain all the water and let this soak overnight or at least 6 to 7 hrs.
2. After soaking overnight, break any lumps if formed in the sabudana. Sprinkle little water and keep aside for 15 mins.
3. To the sabudana add sugar, salt, lemon juice and ground peanuts and mix well.
4. In a wok or kadai, heat the ghee .
5. Add cumin seeds and chopped green chillies to this and stir for a minute or so.
6. Add the potato pcs. and stir till the potatoes turn golden brown
7. Now add the Sabudana mixture to this and mix well.
8. Keep covered and on a low flame (Else it will stick to bottom of kadai)
9. Keep stirring really well after every 1 or two mins .
10.When the sabudana turns translucent and lots of steam is released then your Khichadi is ready to be served .
11. Garnish with freshly grated coconut and coriander.
12. Serve hot with a wedge of lemon .
No comments:
Post a Comment