Sabudanyachi Khichdi- Maharashtrian style2014-01-03
- Cuisine: Indian, Maharashtrian
- Course: Breakfast, Sides, Snacks
- Skill Level: Intermediate
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- Prep Time : 10m
- Cook Time : 10m
- Ready In : 7:00 h
I just absolutely love sabudana khichdi.I remember the squabbling that happened at home every single time Mum made this, because as much as she made, we always found it too little.
The key to a good khichdi is soaking the sabudana right and while cooking it- less oil and constant stirring. That’s it. Practice enough, and you will soon master this delicacy.
My brother-in-law makes one of the best sabudana khichdis that I have eaten, every pearl of the sabudana translucent and delicious.
Eaten on most fast days, especially Mahashivratri, and made with peanuts, potatoes and green chillies, this recipe is an absolute killer.
Sabudana- 1 cup
Potato- large, cubed- 1 cup
Groundnut- coarsely powdered- 1/3- 1/2 cup
Green chillies,slit- 2
Curry leaves- 1 sprig
Cumin seeds- 1 tsp
Asafoetida (hing)- 1 pinch
Lemon juice- 1-2 tsp ( optional)
Sugar- 1 tsp
Fresh Coconut,for garnish- 3 tbsp
Coriander leaves, chopped- 2-3 tbsp
Oil/ Ghee- 2 tsp
Wash, rinse and soak the sabudana in plenty of water for 1 hour.
Drain out all the water and keep covered for at least 5-6 hours or overnight. Do sprinkle some water on the sabudana if you think it is too dry.
In the morning or just before you are about to make the khichdi, mix in the groundnut powder into the sabudana. You could also add in the salt at this stage directly to the sabudana- just remember to put less than what you would need for the entire dish. My Mum always said that the best texture of khichdi is achieved if the peanut powder is about 1/3 the volume of the soaked sabudana. But hey, you can watch your cholesterol. There is no fixed proportion. Just that more tastes better. Adding the peanut powder at this stage, prevents the sabudana from sticking while it cooks.
In a large wok, heat ghee. I would prefer ghee over oil any day. Add in the curry leaves.
Add the cumin seeds and hing.
Add the green chilli and fry for 1 minute.
Add in the boiled/ cubed potatoes. You could use whatever is easy for you. If using cubed potatoes, cover and cook till the potatoes are cooked. Add in some salt.
Add in the sabudana mixture. Adjust the salt. Keep the heat low and keep stirring constantly till the sabudana turns translucent. This process could take about 10 minutes.
Add salt on top. Mix well.
Add grated coconut, coriander and salt. Mix well. Cover for 5 minutes, for all the flavours to absorb.
Serve hot garnished with some more coconut gratings and coriander.
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