DESCRIPTION:

Sabudana khichadi is an Indian dish made from soaked Sabudana (pearl tapioca). It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal 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. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.

Pearl tapioca (Sabudana) is soaked for a while, and is then fried with cumin seeds, salt, red chili powder, green chillies, diced potatoes and other optional ingredients such as fried peanuts.

PREPERATION

Preperation time: 5 mins
Cooking time: 10 mins

INGREDIENTS:

-1 cup sabudana / sago
-4 tbsp. peanuts
-2 tbsp ghee
-½ tsp cumin
-few curry leaves
-2 green chili chopped
-2 small potato cubed
-1½ tbsp. grated coconut
-few coriander leaves chopped
-1 tsp lemon juice
-sendha namak (rock salt)

STEPS:

1. Properly wash sago and soak them in a wide bowl adding water just enough to immerse them for 2 to 4 hours.
2. After absorbing water they will get almost double in size. When they are soaked, drain them completely. 
3. Dry roast 4 tbsp peanuts until golden. Cool them and remove the skin.
4. You can crush them or coarsely blend them.
5. Heat ghee in a pan. Add cumin and allow to crackle. Add curry leaves and green chilies. Saute for 1 to 2 minutes.
6. Add cubed potatoes and saute for a minute.
7. Cover and cook on a low flame until potatoes are soft cooked.
8. Add drained sabudana, crushed peanuts, sendha namak (rock salt) and coconut.
9. Mix everything well and saute about 3 to 4 minutes. By then the sago turns transparent. Add some coriander leaves and lemon juice. 

Serve hot with plain yogurt.

Servings: 2