BM #1 - AAE - Day 20 - Sabudana Khichdi | Sago Pilaf

An old friend of mine has been requesting this recipe for many years now. I know I have been really bad at blogging, but this time during the challenge announcement I got a request from her again. I made this especially for Arathi. So sorry for the delay in posting this. I hope you make it at home.

Sabudana khichdi is popular and native to the Indian states of Maharashtra and northern Karnataka, especially those parts of Karnataka bordering Maharashtra. Also consumed in Gujarat and other parts of India, Sabudana khichdi is a popular breakfast and snack item and a regular part of the menu during fasting days for the Hindus of the region.

The trick to getting it right is in the method of soaking. Everyone seems to have a different method for soaking sabudana, so there is no one correct, foolproof method. However, what I follow is a simple rule of thumb and it has worked for me all this while.

Serves: 4
1-1/2 cup sabudana or sago,
2 medium sized potatoes, peeled, cut into small cubes,
1/2 cup peanuts, dry roasted,
1 tsp cumin seeds,
2 green chillies, slit lenghtwise,
10-12 curry leaves,
2 tbsp fresh grated coconut, (Optional, I have not used in this recipe)
1 tsp sugar,
1/2 tsp asafoetida powder,
1-2 tsp red chilli powder,
2-3 tbsp oil,
Salt as per taste,

Method for soaking:

In a big bowl, put the sago granules and cover it with little water at a time. Insert your index finger into the water. The level of water should be half an inch above the sago granules. This is the method I follow. Dont touch the granules once the water has been poured. Cover and leave it to soak overnight. The next day, using a fork or spoon, just toss it around a little bit to check if all the water has been soaked. If not, drain it out. They should look like puffed white pearls. Very pretty :-)

I didn't have time to click a picture of how to assemble everything together. I have taken a picture from the website mentioned above. It depicts exactly how I assemble the Khichdi.

Method for preparation:
  1. Remove the skin from the peanuts if you like or leave it just as is and grind into a coarse powder. 
  2. Now in the same bowl in which you soaked the sago granules, add the red chilli powder, 1 tsp of salt, ground peanuts, 1 tsp of sugar, and coconut and mix well. Set it aside.
  3. In a pan heat oil and add the cumin seeds. Once crackled, add the potatoes, slit green chilles, curry leaves, salt to taste for the potatoes, asafoetida powder and mix well. Cover and allow it to cook.
  4. Once cooked, take the sago mixture and start mixing it in the potato mix. Mix well. Adjust seasonings as per taste.
  5. Cover with a lid and allow it to cook for about 8-10 mins. The way to check if it is cooked is by checking the color of the sago balls. From white they would have turned translucent.
  6. Garnish with green coriander and serve hot.

You could serve this sweet lime pickle and thick yougurt. Its a classic breakfast dish.

Read more about my blogging marathon, here and here

Hop over at my SIL's blog as she is running this Marathon with me.

All recipes of Blogging Marathon #1

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