SABUDANA KHICHDI

Sabudana,translates to Sago in Hindi. During fasting,in North India, people resort to sabudana kichdi as it is high carb food and provides immense energy.

 

 

 

 

INGREDIENTS

 

SAGO- 2 CUPS

 

WATER- 2 CUPS FOR SOAKING

 

SALT  TO TASTE

 

POTATO- 2 NOS

CHOPPED CORIANDER LEAVES FOR THE GARNISH

 

COCONUT  GRATINGS- 2 TBSP

CHOPPED GREEN CHILLIES- 3 NOS

GINGER GRATED- 1 TSP

FOR THE SEASONING

OIL- 1 TBSP

GHEE- 3 TSP

MUSTARD- 1 TSP

CUMIN SEEDS- 1 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIG

ROASTED,CRUSHED GROUNDNUTS- 1/2 CUP

LEMON JUICE- 3 TSP

PROCEDURE

1. Wash and rinse sago thoroughly to remove the starch content from it.

2. Soak sago in 2 cups of water for 4-5 hours. After soaking time,you can notice that the pearls have     enlarged in size and becomes soft.

3.Pass the soaked sago through a colander and drain the water completely. Normally boiled chopped potatoes is used in this dish,but I shallow fried the same for the crunch.

 

 

4. In a pan heat oil and ghee. Splutter mustard seeds,cumin seeds and then add asafoetida,chopped green chillies,ginger gratings,curry leaves.

5. Transfer the sago over the seasoning after adding salt and mix well.

6. Add crushed groundnuts,coconut shavings and mix well in a very mild heat for a minute and switch off the stove.

7. Add lemon juice over the kichidi and mix well.

8. Garnish with chopped coriander leaves and serve.