SABUDANA KHICHDI

Sabudana, is more of an acquired taste, I believe. I, for one love it in every form, be it Sabudana Vadas, Chaklis or Khichdi. This is a simple and easy to follow Sabudana Khichdi recipe. I have used the most basic ingredients to preserve the essence of these beautiful pearls. Its spicy, tangy and nutty. 

The challenge in making the Sabudana Khichdi lies in keeping each pearl separate and not making a mush. My method is to wash the sabudana in cold water and keep aside overnight. Don't soak them. This is a no fail method. Do give it a shot!

Ingredients:

Sabudana, 1 cup

Oil, 1 tbsp

Mustard Seeds, 1 tsp

Cumin Seeds, 1 tsp

Asafoetida, a pinch

Curry Leaves, a sprig

Green Chilies, 2 finely chopped

Whole Red Chili, 1 whole

Potato, 1 small peeled and cubed

Red Chili Powder, 1 tsp

Black Pepper Powder, 1 tsp

Roasted Peanut Powder, 1/3 cup

Salt to taste

Lemon half

Fresh Coriander Leaves, 2 tsp

Procedure:

1. Wash the sabudana under cold water ensuring not to crush the pearls. Once washed cover and keep it aside overnight. Donot soak in water.

2. By morning the sabudana pearls with soften and swell. Turn them around in using a fork.

3. Heat a wok, add oil.

4. Once the oil is hot, add in the mustard seeds. 

5. Once they pop, add the cumin seeds and whole red chili.

6. Next add the curry leaves and green chilies and asafoetida. 

7. Add in the cubed potatoes and sprinkle a few drops of water. Cover and cook for 5 minutes. After 5 minutes, run a knife through the potato to ensure its done. 

8. Mix in the sabudana along with salt, black pepper and red chili powder. Cook for 5-7 minutes on medium low flame. 

9. Add in the groundnut powder and mix and cover and cook another 5-7 minutes on low flame. 

10. Squeeze in some lime and serve hot garnished with fresh coriander leaves.