Sabudana khicdi is normally made to be had during fasting days. All variations of sabudana is made for fasting. However I always wanted to try a spiced version of this.
So I tried this dish like I would for poha or spiced rava upma. My husband loved the variation...:)
Ingredients
Sabudana- 2 cups
Peanut powder - 2 tbsps
Onion - 3 finely chopped
Carrots & peas boiled - 3/4 cup
Potatoes - 1 boiled, peeled and cubed.
Green Chilli and ginger paste - 2/3 tsp (depending on your spice requirement)
Masala powder - 1 tsp (you can use any)
Tumeric powder - 1/2 tsp
Jeera - 1 tsp
Mustard seeds - 1/2 tsp
Ghee - 2 tbsp.
Sugar - 1 tsp
Salt - as per taste
Coconut - scraped - 1 tsp
Method
Wash and soak the sabudana overnight. Just keep water one cm above sabudana. This will soak the sabudana well and not make it soggy.
In a pan** add ghee , heat and add mustard seeds and jeera. Let is splutter then add onions and fry till translucent.
Then add ginger chilli paste, boiled veggies, potato and mix well.
Add masala, tumeric powder, salt, sugar. Then add the soaked sabudana and mix well.
Cook till the sabudana gets translucent. Have to keep stirring in between or else the sabudana will stick to each other.
Add the peanut powder and mix. U can add whole peanuts and cashewnuts for taste.
Serve hot garnished with coconut.
Notes
**Preferably use a non stick pan. The sabudana does not stick in such pan. However if your using an aluminium or copper bottom pan you have to constantly keep stirring to avoid forming lumps of sabudana. In this case you add the peanut powder also early on as it prevents the sabudana from sticking .
Comments
good. well explained. i usually make the simple one.
will try with veggies.
thanks.
keep trying new dish.
good wishes
poornima