Tuesday, September 23, 2014

Sabudana Khichiri

A well known , most popular food during fasting in Maharashtra; the main ingredients are Sabudana / Sago, fried potatoes and ground peanuts.

A Little Read Out About the Ingredients -

Sago / Sabudana is a food product made from the milk of the tapioca root, which is then converted into small globules, using a special machine. Sago is nearly pure carbohydrate which is a great energy booster which can be combined with peanuts, groundnuts, vegetables, milk etc.

Peanuts - The addition of peanuts in Sabudana Khichiri adds protein, making it a balanced meal. Also, works like magic in keeping the Sabudana globules separate and therefore does not become a sticky, gluey mass which is impossible to separate.

When cooked, Sabudana turns translucent and becomes soft and spongy. Every pearl of sago has to be separate so its essential it is not soaked in water for too long. It can't be fried in hot oil or ghee. Instead fold carefully into warm seasoned oil after the pan has cooled a bit.


Ingredients to Measure - 

Sabudana / Sago - 2 cups
Water - 1/2 cup
Potatoes - 1 large/2 medium
Peanuts - 2 handfuls or to taste
Salt - to taste
Sugar - to taste (optional)
Lemon juice - 3 to 4 tsp  (optional)
Jeera Seeds - 1/2 tsp or a pinch (depends how much you love jeera or don't)
Oil - a little and enough to season.
Green chillies - to taste, finely chopped
Coriander leaves - a handful

Method - 

1) Wash the Sabudana in a colander under running water for a couple of times. Then empty out into a flat dish and soak overnight or for anytime between 2 - 8 hours. Small globules require 1 - 2 hrs only whereas the large globules require 3-4 or 6 - 8 hours of overnight soaking. Keep fluffing the sago with a fork at intervals.
Very Imp - The water should be enough to just about cover the Sabudana.
Drain well after soaking. Press between your fingers to see if they mash well. If they still have a hard center, then sprinkle some water and leave for 30 mins. Fluff them again.

2) Roast the peanuts in a microwave for 2 -3 minutes or dry roast on a chapati tawa till they become crisp. Please don't use oil. Keep aside to cool and peel off the skins. Coarsely powder the peanuts in a dry grinder.

3) Heat oil in a pan or wok (karahi). I use the frying pan as I like to use less oil but my maid prefers the karahi.  Sprinkle the jeera (cumin) seeds, curry leaves and green chillies (optional). Fry well. Now add chopped boiled potatoes and saute till golden brown.  Turn off the flame so that you give enough time for the oil can cool down to fold in your Sabudana later.

4) Peel and boil the potatoes in a microwaveable dish with enough water to cover the potatoes and microwave for 3 minutes or boil in a dish on the stove or in a pressure cooker for 2 whistles. Chop into small cubes. Boiling tends to speed up the process . You can also fry the raw cubed potatoes in oil .

4) Fluff up the Sabudana globules one last time and add salt and ground peanuts. Some people add sugar (optional) too and lemon juice. This is entirely up to you .

5) Now fold in the Sabudana mixture into the cooled oil and mix thoroughly. Saute lightly on a low flame for a little bit and turn off the stove before it turns into a gooey mass.

You can garnish with coriander leaves.

1 comment:

Nairobi said...

That's an interesting dish.