Sabudana Khichdi | সাবুদানা খিচুড়ি | साबुदाना खिचड़ी
Sabudana
khichdi is an Indian dish made from soaked sabudana (tapioca pearls). It is typically prepared in Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat. In major towns like Mumbai, Pune, Indore,
Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten
throughout the year. It is the dish of choice when an individual observes a
"fast" during Shivratri, Navratri, or a similar Hindu religious occasion. Sabudana
Khichdi is one of the most popular comfort foods in India. It is often served
with crunchy roasted peanuts and sautéed with potatoes using spices with
generous squeeze of lemon. It has a chewy texture and takes on the taste of its
accompaniments. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.
It is nearly pure carbohydrate and has very little protein,
vitamins, or minerals. The addition of peanuts to sabudana khichadi adds to the
protein making it a more balanced meal. It has a high caloric content, due to
the quantity of starch and fat present.
Ingredients
Sabudana ( Pearl Tapioca) – 1 ½ Cup
Roasted whole Peanut – ½ Cup
Crushed roasted Peanut – ½ Cup
Boiled Potato – 2 medium
Black Pepper Powder – ½ Tsp
Chopped Green Chilli – 4/5 Nos.
Curry Leaves – 8-10 Nos.
Turmeric Powder – ¼ Tsp
Lemon Juice – 1 Tbsp
Salt – 1 Tsp or as per taste
Oil – 3 Tsp
Ghee – 1 Tbsp
Method
· 1. Rinse sabudana very well in water.
Then soak sabudana for 3 hours.
· 2. Drain the sabudana very well and
keep aside in a plate.
· 3. Boil the potatoes and when warm
peel and chop them.
· 4. In a pan dry roast the peanuts
till browned. When cooled make a coarse powder half of the peanuts in a
mortar-pestle or in a dry grinder.
· 5. Now heat oil and ghee. Fry the
cumin first till they crackle and get browned. Add the roasted whole peanuts
and fry for 2-3 minutes.
· 6. Now add the curry leaves and green
chillies.
· 7. Saute for a couple of seconds. Now
add chopped boiled potato and saute for a minute.
· 8. Add the sabudana. Keep on stirring
often on a low flame for approx 4 to 5 minutes.
· 9. When the sabudana loses their
opaqueness and starts becoming translucent they are cooked.
· 10. Don't overcook as they might
become lumpy and hard.
· 11. Add black pepper powder and mix.
· 12. Switch off the flame and add lemon
juice. Mix well.
· 13. While serving garnish with a few
coriander leaves and drizzle with some lemon juice.
· 14. Serve sabudana khichdi hot with
chilled curd.
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