Sabudana Khichidi

This recipe was shared by a neighbour of mine, in Bangalore.  This is a very tasty recipe for sabudana or sabakki lovers.  Sabudana is not liked by everyone because of its sticky nature and bland taste.  But I love this recipe as it has everything in it - spicy, sweet and with a little tangy.  This recipe serves 2 adults as breakfast.  The quantity may be felt little, but it is stomach filling.


Preparation Time: 5-7 mins, apart from 8 hrs for soaking
Cook Time: 15 - 20 mins

Measurements & Ingredients:

• 3 small cups of sago(sabudana or sabakki)
• 2 small potatoes(aloogadde)
• a handful of dry-roasted peanuts which are powdered
• 4-5 green chillies (depending upon the spicy level of the chili)
• few curry leaves
• lemon juice
• 4-5 tspns sugar
• 1/4 spn turmeric powder
• cilantro(coriander leaves)
• salt to taste

For tempering:
     oil+ cumin seeds + asefotida + curry leaves + green chillies

Method:

Wash the sabudana 3-4 times in cold water.  Drain out all the water and let it sit in the bowl for 6-7 hrs.  Do not immerse the sabudana in water.  The sabudana must get soaked with the moisture it carries with it after the draining of water.  If it is soaked during the daytime, every 2 hrs just add 3-4 spns of water and mix it to make sure there is enough water/moisture.  If you soak it at night, do not worry about adding water.  The moisture will be sufficient enough to do the job.  Cover the bowl with a lid.  After 6-7 hrs, you can see that the sabudana has doubled in size and is soft.

To the bowl of sabudana add turmeric powder + salt + sugar + peanut powder and mix well as shown below.  If you wish, you could taste this mixture to make sure salt and sugar is just right for your taste and can add more if you want to.

Heat a pan and add 6-8 tspns of oil.  Once the oil is hot add cumin seeds or jeera + green ghillies + curry leaves + hing + aloo which is cut into small pieces or cubes.  Fry the aloo until it turns to a light bown colour.

Now add the sabudana mixture to this pan, mix it well, cover it and let it cook for about 4 mins on a low-medium heat.

After 4 mins, check if the khichidi is too dry.  If so, sprinkle 4-5 spns of water and mix it well, cover again and cook until you see the sabudana turning transluscent.  In between, if you feel it is getting too dry, add a 2-3 spns of water.  Do not pour a lot of water, as it will get mushy.  Once it is done, squeeze lemon juice, mix well.  Take it out into a bowl and garnish with cilantro(coriander leaves).

Watching your weight?

Sabudana is known for its high starch content.  Which means, high in carbohydrates and this helps in increasing weight.  If you are one of those who watch your diet, for your information this is high in carbs.  But I think there is nothing wrong in having this once in a while