March 9, 2012

Sabu daaney ki khichdi- sago khichdi

Trips back home are very hectic, but I get to learn so many new recipes or techniques from Mom, MIL and other relatives. Sabu dana or sago khichdi is one such recipe. I tried it several times, but somehow did'nt get the right consistency or texture. During this trip, I made it a point to keenly observe how my Mom made it. Here it goes.

Serves -3-4 persons
Preparation time: 3-4 hours of soaking
Cook time- 20-25 minutes.

Sabudana khichdi

1 cup sabudana (sago/ tapioca)
1 tsp ginger (finely chopped)
2 Green Chillies (finely chopped)
1/2 cup raw peanuts (roasted and coarsely crushed)
2-3 potatoes (boiled, peeled & cubed)
2 tsp Oil
1 tsp cumin seeds
1 bay leaf
1 tsp Sugar 
Salt to taste
1/2 tsp black pepper
1 tbsp lemon juice (optional)

Coriander leaves for garnish

Directions :
  • Wash sabudana carefully in running water. According to my mom, it should wash it atleast 8 times. (Not sure if it works, but why question experience). Soak sabudana in warm water for atleast 3-4 hours. This is an important step. Soak in just enough water to cover the sabudana.Too much water might lead to a mush of starch.
  • Take a dry pan and dry roast the peanuts on medium low for about 5-6 minutes. This slow roasting enhances the flavour of the peanuts. Once cooled, coarsely crush the peanuts in a grinder. 
  • Heat the oil in a pan and add cumin seeds and bay leaf.
  • Add potatoes and fry till the potatoes are slightly browned.
  • Add the soaked sabudana and gently toss with the potatoes.
  • Add green chillies, ginger, salt, sugar and pepper. Cover and cook for about 10 minutes on medium heat or till the sabudana is cooked. Sabudan turns translucent when cooked. Sprinkle a little water if needed to facilitate the cooking. 
  • Mix the crushed peanuts and sprinkle lemon juice over it. 
  • Garnish with coriander leaves
  • Serve hot with some plain yogurt. It is a perfect snack or a light meal on a rainy day :)

Bon Apetit!

Hetal from Houston

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