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I love anything made with Sabudana be it Kheer/ Payasum, kichidi or tikki . The fluffy texture and its pretty beaded appearance makes it e...

Sabudana Kichidi

I love anything made with Sabudana be it Kheer/ Payasum, kichidi or tikki . The fluffy texture and its pretty beaded appearance makes it enjoyable to eat and easy on the eye. The only thing we need to pay attention is to make use we soak it right. If we are aware of the technique makes the sabudana making experience an easy one.The addition of peanuts adds the necessary crunch to the soft texture of sabudana. A great food item to prepare during fast days or on a very cold winters night.


Gadgets:
Heavy Wok/ Kadai
Large flat plate
Mesh Colander
Spatula
Cutting Board
Knife
Measuring cups and spoons
Ingredients:
Sabudana - 1 cup (use the white one verses the pale one)
Water - Just enough to cover the sabudana plus 1/2 cup extra if needed
Raw Peanuts - 1 cup
Green Chilis - 2
Potato - 1 cut thinly into small pieces
Cumin - 1 tsp
Ghee/ Browned Butter - 1 tbsp
Oil - 1 tbsp
Lemon juice - 1/2 lemon juice
Salt
Sugar - 1/2 tsp
Curry leaves - a few
Cilantro for garnish (optional)
Turmeric Powder - 1/4 tsp (optional)

Preparation:
1. To a mesh colander add sabudana. Then in running water rinse it well. Transfer it to a wide plate and add eater just to cover the surface of the sabudana. Let it soak for 3 to 4 hours. In the mean time if you feel that the water is absorbed add 1/2 to 1 cup water and let it sit. Drain the excess water if any left before making the kichidi.

2. Dry Roast the peanuts transfer to a moram and allow to cool before removing the skin.

3. Peal a large potato and cut it into wedges and slice it thin. 
4. Heat the wok and add ghee and oil.
5. Add jeera, green chilis, curry leaves and potatoes.
6. Cook until the potatoes roast well and then add the roasted peanuts. You can crush and add or add as whole as per your preference.
7. Add sabudana  a little at a time and mix well before adding lemon juice, salt and sugar.
8. Mix well and cover and cook on low flame. 
9. Garnish with cilantro and  turmeric (optional) serve it hot.


1 comment:

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