Friday, August 09, 2013

Sabudana (Sago) Khichadi - Maharashtrian style

Sabudana (Sago) Khichadi - Maharashtrian style Vrat/Upwaas recipe

Sabudana (Sago) Khichadi - Maharashtrian style

The month of Sharavan has already begun and many people observe fast (vrat/upwaas) during this period. Sabudana Khichadi is one of the popular fast (vrat/upwaas) recipes especially in Maharashtra

Sabudana Khichadi is made from soaked sago (sabudana), potatoes and peanuts. It is made every time at our place when we or anyone in the house observes a fast. I relish on it even when I am not fasting :).

Check out my recipe for Sabudana Vada which is another dish that can be eaten during fast.
2 cups sabudana / sago soaked in enough water overnight
2 tbsp cumin seeds
1 small potato chopped into thinly
2 tbsp clarified butter / ghee
4 green chillies
2 1/2 tbsp peanuts(groundnuts) powder
salt as per taste

1) In a skillet add ghee and when it becomes hot add cumin seeds.
2) When the cumin seeds splutter add potato and green chillies.
3) Fry for a while till the potatoes are about half cooked.
4) Now add sabudana / sago and mix with the rest of the ingredients.
5) Add the peanuts powder and mix with sabudana. Cover with a lid and cook for about 2-3 minutes or until done.

1) You need to soak the sabudana(sago) depending upon the size. The smaller sized ones need to be soaked for about 2-3 hours. The bigger ones are soaked for 8 hours or overnight. I have used the big variety. If you are pressed for time soak them in warm (not hot) water.
2) Peanuts need to be roasted and then powdered. You can use the whole roasted peanuts without skin as well but I prefer using the powdered peanuts since they stick to the sabudana and gives a nice taste. Before grinding the peanuts, roast them dry in a frying pan. Then by rubbing between your hands remove off the skin of the peanuts. Grind in a grinder to form a slightly coarse powder.
3) The potatoes should be chopped thinly so that they cook when making the khichadi.
4) Some people do add turmeric, asafoetida, mustard seeds and curry leaves as well. But I don't add them during the fast.
5) For fast use rock salt (sendha namak) instead of the regular salt.
6) You can garnish it with scrapped fresh coconut which is allowed during fast as well.

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