Monday, 13 October 2014

SABUDANA KHICHADI / SAGO KHICHADI



SABUDANA KHICHADI / SAGO KHICHADI

INGREDIENTS

Sabudana / sago
1 cup
Roasted peanut ground to coarse powder
¼ cup
Potatoes boiled and cubed
1 no
Green chillies chopped
2 – 3 nos
Ghee / clarified butter                  
2 – 3 tbsp
Jeera / cumin seeds
½ tsp
Salt
T.T.
Sugar
¼ tsp
Scraped fresh coconut for garnish
2 tbsp
Coriander leaves chopped for garnish
2 – 3 sprigs

METHOD:

1.       Wash the sago in water and drain out.

2.       Keep water just to the level of the sago. Make sure the water level does not go over it or later the entire thing will become sticky.

3.       Cover and allow to soak for 4 – 5 hours. (I usually leave it overnight)

4.       Next day press one sago ball between your fingers. If it crumbles to fine powder then the sago is soaked just right.

5.       Once soaked, the sago swells up to almost 1 ½ times its size.



6.       To the sago add the salt, sugar and peanut powder. Mix it all up well.

7.       Heat ghee, add in the jeera.


8.       When it crackles add in the green chillies and the potatoes. Sauté and cover and give it one steam on low flame.


9.       Now add in the sago and mix well.


10.   Cover and give it 2 – 3 steams till the sago turns soft and transparent.


11.   Keep on mixing around at regular intervals.

12.   A best made khichadi is not at all sticky and clumpy and each sago ball is separate from the other.

13.   Garnish with the coconut and coriander leaves.

14.   Serve hot with curd.




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