For the uninitiated, Sabudana kichdi is a popular breakfast item in Maharastra. It is mostly prepared on the days of fasting. Made with potatoes, coarsely ground peanuts and tapoica pearls, this recipe is one you would want to try…The tricky part is to prevent the sabudana from getting all clumped together but getting separate pearls after it is cooked.
Ingredients:
Sabudana/Sago – 1 1/2 cups
Potatoes – 2 medium diced
Cumin seeds/Jeera – 1 tsp
Roasted peanuts coarsely ground – 1/4 cup
Green chillies – 2 finely chopped
Coriander leaves – 2 sprigs chopped
Curry leaves – 6 to 7 (optional)
Lemon juice – 1/2 tsp
Salt as needed
Water – as needed
Grated coconut – 1 tbsp (optional)
Oil – 2 tbsp
Preparation:
Rinse the sabudana using a strainer two to three times until all the starch has been washed away.
Soak the sabudana with just enough water so as to submerge it, around 3/4th cup for every 1 cup of sabudana. Soak it for 3 to 4 hours. (Some types of sabudana are delicate and therefore, you may have to soak it for just an hour or so).
After 3 to 4 hours, check the sabudana and see if it is soft, if not leave it for some more time. The soaked sabudana should be soft when you press it and there should not be any water left for absorption in the vessel. Remove the excess water, if there is any.
Dice the potatoes and cook them with little salt till they are soft but not mushy. Keep them aside.
Heat a non stick pan (I prefer a non stick pan to a cast iron kadai as the sabudana tends to stick to the kadai due to the high heat). Add oil. When it turns hot, add the cumin seeds and curry leaves. When it starts to crackle, add the finely chopped green chillies and saute well. Add the cooked potatoes and mix it once. Then, add the drained sabudana pearls and mix well. Stir it to avoid sticking to the bottom. If it is too dry, just sprinkle a little water and stir again. Add salt and close and keep so that it cooks and becomes glossy. When done, add lime juice, coriander leaves and lastly coarsely ground peanuts. Mix well again and serve. You can add grated coconut at the end, if you wish.
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