Sabudana Khichdi
Growing up in Mumbai I had seen sabudana
khichdi made in many houses but it would always be a disaster when we made it
at home what with us trying to put in lot of oil to prevent it becoming a
lump...but it would inevitably turn into one. I guess we didn’t use the
coarsely powdered roasted peanuts.
Anyways today I am going to post a recipe I
learned from my friend Maneesha and this recipe uses whole peanuts instead of
powdered peanuts.
Ingredients
1.5 cups sabudana or sago,
1-2 medium sized boiled potatoes,
1/2 cup peanuts (I used more peanuts as
that is how my husband likes it),
Chopped green chillies to taste,
1 tsp chopped ginger,
Salt to taste,
2 tsp oil
Method
Wash and soak the sabudana for about 2-3
hours. I generally soak it overnight as I most often make it for breakfast.
Heat oil and add the peanuts and fry till
they deepen in colour. Now add the chopped ginger and green chillies and fry
till the ginger and green chillies are fried then add the sabudana, coarsely
mashed potatoes and salt. Cook till done, this takes about 5-6 minutes.
If you want your peanuts to retain its
crispness, you can fry the peanuts and then fold them in once the khichdi is
almost done.
Comments
Post a Comment
I would love to hear from you. If you liked this post, please post a comment sharing your feedback or suggestion.