Wednesday, 18 April 2012

Sabudana Khichdi ~ Spicy Sago or Topioca

Made n Enjoyed
Hello readers,

I love sabudana khichdi...when I was in school, one of my friends always used to bring sabudana khichdi every Ekadashi or Agiyaras, and we all friends used demolish it in no time..I still remember the colour, aroma, texture and taste of that khichdi..it was awesome, every sago grain was separated, and that's the skill you need to make sabudana khichdi !



It took me years to learn , and perfect my sabudana khichdi recipe where every grain must be separated .. I learnt this from our next door neighbour in India..if you want this khichdi to be perfect, you need lots of time, care and attention, however results will be tremendous, delightful and awesome :)



Sabudana is full of starch, not suitable for diabetic people. once in a while is ok.

You will need:-
  • 1 cup sabudana ( sago )
  • 1 large potato-boiled, peeled and cubed
  • 2 tsp green chillies and ginger crushed
  • salt to taste
  • pinch of black salt
  • 1 tsp whole cumin seeds
  • 2 tbsp oil or ghee
  • 1 tbsp caster sugar ( optional)
  • 1 tbsp cashew nuts
  • 1 tbsp raisins or sultanas
  • 2-3 tbsp roasted peanuts ( crushed )
  • handful of fresh coriander finely chopped
  • 1 tsp lemon juice or according to your taste

Method:-
Wash the sabudana and soak them for at least 6-7 hours with little water. Do not soak them in plenty of water, just above the sabudana. ( I soaked it overnight ) In the morning they were quite dry, so I sprinkled 1-2 tbsp water and gently toss them.


Now steam the sabudana in a cloth for at least 4-5 minutes.
Take out in a bowl mix all the ingredients except oil, cumin seeds, cashew nuts, lemon juice, raisins, sugar and coriander. Mix well but very gently.
Heat oil in a kadai add cashew nuts fry them till golden remove them. Fry raisins, remove them too.
Add cumin seeds, when they crackle add into sabudana mix.
Add cashew nuts, raisins, sugar and lemon juice.
Mix well and serve.




14 comments:

  1. yum .. it looks so tempting .. i am sure to try this ..thanks for sharing

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  2. Looks yum and brilliant pictures.

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  3. Looks delicious. You are right - it takes practice to get this dish right. Thanks for sharing the recipe. Lovely pictures as usual.

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  4. Our way of making this khichadi is different and we do not add raisins.. we just mix everything with soaked sago and then add tadka with ghee and chili and jeera and mix in the sago mixture and cover and cook for 4-5 mins while stirring in bwtn, and we serve this with yogurt and not lime.. will soon try your version, this looks easy and very tempting. Hope you do not mind my input.
    Love Ash.

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  5. yum yum... this is like a must for every Gujju... love it!!

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  6. I am making this as soon as I can. that pic is seriously tempting and delicious. thank you a ton for posting this recipe :)

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  7. I make this khichdi quite in a similar manner but I add curry leaves. love the way you have managed to keep the sabu pearls intact. perfect.

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  8. You are right Jagruti..it took me time to master this dish...after trial and error.
    Thanks for the tip about steaming the sabudana..will try it.

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  9. the khichadi looks so rich with the addition of dry fruits, yumm!

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  10. Give me that plate,feel like finishing this yummy khichdi rite now..

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  11. I learnt this from one of my friends.. Loved this quick and yummy khichdi and this is a regular one in my kitchen..

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  12. its my fav, love it ! looks v delicious

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  13. wow jagruti,
    steaming it and making is new to me..
    anyways i am very bad when it comes to prepare this. today morning only my daughter demanded for this(do you believe?? yes,she did) and now i opened my fb and saw your post...
    going to try this now for the evening snack
    thanks dear

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  14. very nicely explained, i didn't know you can steam it, very easy, equatly i want to make this big sabudana ni khichdi but ididn't know how to make it now i cant wait to make it thank you very much for sharing.......bhanu jani

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