Sabudane ki KHICHIDI

Sabu­dane ki KHICHIDI 

Ingre­di­ents:

1 cup sabudana(sago)
2 Green Chill­ies chopped length­wise
1/2 cup peanuts
1 boiled and peeled pota­to
2 tsp Oil
1 tsp Cumin seeds
1 Pinch Hing (asafoeti­da)
2 tbsp grat­ed fresh Coconut
1 tsp Lemon juice
Salt to taste ( for fast­ing I prefer Send­ha namak)
Few Corian­der leaves

Method
Wash the sabu­dana in water 2 -3 times. Then soak them in water just enough to cov­er the top of the sabu­dana. Use a flat bot­tom ves­sel for soak­ing. Soak the sabu­dana in water for 6 — 8 hrs before you plan to make the khichdi. Every 2 — 3 hrs fluff them with the help of a fork. Lat­er if you feel that the sabu­dana still has a hard cen­ter then sprin­kle some water on them and wait for 30 mins for them to get soft. Fluff again with a fork and check. Repeat the process till you get per­fect­ly soft cen­tered pearly sabu­dana. Each and every pearl will be soft and well shaped. Also the sabu­danas will dou­ble in vol­ume.

1. Chop the pota­toes into small cubes.

2. Heat the oil/ghee in a pan and add cumin seeds and hing. When the cumin seeds crack­le add the green chill­ies .

3. Add the chopped pota­toes and stir well. Let them cook till they are light brown on the out­side. Add sabu­dana mix­ture and mix gen­tly. Let it cook for 10 — 15 mins stir­ring occa­sion­al­ly and scrap­ing the sabu­dana lay­er from the bot­tom of the ves­sel.

4. When the pearls get translu­cent and shiny sabu­dana is ready.

5. Then add crushed peanuts, and salt . Stir and make sure every thing gets mixed well.

6. gar­nish with corian­der leaves.

7. Sprin­kle some lemon juice over it and serve hot with green chut­ney

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