Thursday, November 26, 2009

Sabudanyachi khichadi

This is a popular Maharashtrian "fasting" dish. We had it for breakast this morning. Here's how I make Sabudanyachi khichadi:

2 cups sabudana - wash it well in 2 - 3 changes of water, then put the washed sabudana in a broad vessel and add enough water to just cover it. Leave this for about 4 hrs or overnight. Just before proceeding to make the khichadi, first separate out the sabudana by running your fingers thru it.
1 potato - boiled, peeled and cubed
1 tbsp ghee (or oil if you are not "fasting")
1 tsp cumin seeds
1 green chilli chopped
2 tsp salt or to taste
2 tsp sugar
2 tbsp lightly crushed roasted peanuts
1/2 tsp red chilli pwd (optional - some people avoid this while "fasting")
2 tsp Lemon juice

Heat the ghee in a non stick kadai. Drop the cumin seeds, then the chopped green chilli. Saute 2 mins, add the potatoes, saute another 4 - 5 mins. In the meanwhile, mix the salt, sugar, red chilli pwd and crushed peanuts with the sabudana. Add this to the kadai. Cover and cook on low or medium low heat, stirring occasionally, for about 10 mins. The sabudana should become a bit transparent by then. Add the lemon juice. Mix well and turn off the heat. Serve hot/warm.

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