Friday, December 3, 2010

Sabudana Khichdi

Sabu dana, or Sago/Tapioca, khichdi is quick to make, delicious, and very filling. You can have it piping hot or cold. Nutritionally, sago just delivers a large punch of starch, with almost little or no minerals, vitamins, or proteins. So, definitely don't overdo it!

  • 1 cup sago seeds (preferably big ones)
  • 1 medium sized potato
  • Handful of peanuts
  • 1 green chilli
  • Juice of 1 lemon
  • 1 tbsp grated coconut (optional)
  • 1 tsp tumeric powder
  • 1 tsp each mustard seeds and cumin for tempering
  • 2 tbsp oil
  • A few curry leaves
  • 2 tbsp coriander leaves (chopped)
  • Salt to taste

 To make:
  • Wash sabudana nicely under running water so that there is no powdery residue left.
  • Drain water completely and leave overnight, or for a minimum of 3 to 4hours. The sago should almost double up in size.
  • Dry roast groundnuts on gas or in microwave and powder them coarsely.
  • Add salt, tumeric, chillipowder, lemon juice and ground nuts and mix well.
  • Heat oil, add mustard seeds, chopped green chilli, curry leaves and potatoes cut into fine cubes.
  • When the potatoes are almost done, add sabudana and mix well.
  • Keep on simmer for 5 to 10 minutes till sabudana is cooked.
  • Remove from fire and serve hot garnished with corinder leaves and grated coconut.

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