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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