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My maternal grandmother (Nani Ji) use to be very excited and happy during Navratri. She use to prepare very yummy dishes during these nine days. Today in “Jai Ki Rasoi Se” made yet another dish called “Sabudane Ki Khichadi in UP Style”. This dish is dedicated to my nani ji.

Ingredients
1. 250 gm Soaked Sago (Bhigoye Huwa Sabudana)
2. 1 Cup Green Paste of Green Coriander, Chillies & Mint (Hare Masale Ka Paste)
3. 1 Cup Tomato Pure (Tamator Ka Paste)
4. 2 Medium Size Roughly Chopped Potatoes (Kate Aloo)
5. 2-3 Slit Green Chillies (Kati Hari Mirch)
6. 4 Tablespoon Roasted Peanut Powder (Bhuni Mungphali Ka Powder)
7. 10-15 Finely Chopped Curry Leaves (Barik Kata Curry Patta)
8. 1 Tablespoon Cumin Seeds (Jeera)
9. Oil – As per Requirement
10. Rock Salt (Sendha Namak) – As per taste

Preparation:
1. In soaked sago add roasted peanut powder and salt according to taste. Mix all ingredients and keep it aside

2. Heat oil in a non stick pan or kadai. Once the oil is hot, add cumin seeds and curry leaves. All them to crackle

3. Add roughly chopped potatoes and mix. Cover and cook till potatoes become soft

4. Add the green paste. Mix and cook till oil get separated from the it

5. Now add tomato pure and mix. Cover and cook till oil get separated from the it

6. Now add sago mixture and mix it. Cover it and cook it for 5 minutes on a slow flame

7. Finely add slit green chillies and cook for a minute

8. The dish is ready to be served hot with thick curd

Sabudana Khichdi is a staple recipe from  the western region of India. It is made with soaked Sago or Tapioca pearls, peanuts, vegetables and spices.  One of the basic recipes prepared during fasting days or navratra festival days.
Sabudana or sago is a processed plant starch pearls made from cassava root. It is rich in carbohydrate and has negligible fat content.

INGREDIENTS:

  1. 2 Cups Sabudana/Tapioca
  2. 1 Onions Chopped
  3. 1 Tomato Chopped
  4. 1 Potato Diced
  5. 1/2 Cup Peas
  6. 1/4 Cup Groundnuts
  7. 1 Teaspoon Jeera/Cumin Seeds
  8. 1 Teaspoon Salt
  9. 1/2 Teaspoon Red Chilli Powder
  10. 1/4 Teaspoon Turmeric Powder
  11. Pinch of Asafoetida /Hing
  12. 2 Tablespoon Oil
  13. 1 Lemon juice
  14. Few Coriander leaves to garnish

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:

  • Soak Sabudana in water for overnight, drain and keep aside
  • In a wok, heat oil and crackle jeera/Cumin seeds
  • Add in Hing, Turmeric powder and Potatoes and cook till soft
  • Add Onions, Tomatoes, and peas and cook for few minutes
  • Add Salt, Red Chilli powder and Groundnuts
  • Finally add soaked and drained sabudana and mix well
  • Sprinkle some lemon juice and garnish with coriander
  • Serve hot and enjoy!
More recipes made from Sago/Sabudana Pearls : –