We maharashtrians and gujaratis are very fussy people when it comes to ingredients beings used for dishes made. Especially when it comes to food prepared during fasts the list of ingredients or masalas to be used are very minimal. Like sabudana khicdi made by my MIL just uses only ghee, jeera, green chillies, salt , potatoes, coconut besides the sago pearls.
Sabudana Khicdi http://rojchajevan.blogspot.com/2013/10/sabudana-khicdi.html
When I stayed in Pune, I happened to taste this version with red chillies and tumeric powder and we quite liked the taste. This can be prepared when you are not fasting.
Making sabudana khicdi is always a little tensed coz I like it to come out perfect with each pearl being separate at the same time not using too much fat. My secret being to use a good non stick pan and constant though not continuous stirring.
I hope you all like this version.
Ingredients
Sabudana - washed and soaked overnight (put water just an inch above the pearls). - 5 cups
Ghee - 2 tbsp
Jeera - 2tsp
Mustard seeds - 2 tsp
Kadipatta - a few strands
Roasted groundnut powder -2-3 tbsp
Salt, sugar, tumeric powder, red chillies powder. (As per taste)
Boiled potatoes - 1 big (boiled, peeled and cut in small cubes)
Method
1) For getting perfectly soaked sabudana /sago pearls wash it well three or four times till all the white powder goes away. Then soak it with 1" water above the level of sabudana. This ensure that it is soaked well but not mushy the next morning. I have never tried soaking it for lesser time.
2) Next morning, in a non stick pan add ghee and do tadka of mustard seeds , jeera and kadipatta.
3) Then add potatoes. Fry for a minute or two.
4) Then add the sabudana which is mixed with groundnut powder, tumeric powder, red chilli powder, salt, sugar beforehand and give it a good stir.
5) Now keeping stirring in between so that the sabudana does not stick to each other.
6) Finely can garnish with coconut scrapping and coriander leaves and serve hot.
Notes
a) A dash of lemon will enhance the taste.
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