Sabudana Khichadi - Aai's recipe for Sunday Brunch item

Sabudana Khichadi - our all time sunday morning brunch item around 10:30 am

Quantity - For 2 people


Ingredients :

Sabudana - 1 and 1/2 cup (Upvas variety)
Baby potatoes - 3 or 1 big potato
3/4 green chillies - finely chopped as per spice
Roasted and crushed peanut powder (danyache koot) - approx 5 tbsp or 1/2 cup
Coriander - finely chopped 4/5 strands
Jeera/cumin seeds - to temper
Hing - to temper
Homemade ghee - for tadka
Fresh grated coconut - to garnish
Water - to soak khichadi
Salt to taste
Sugar - a pinch


Procedure :

1. On the day before making khichadi, there is some pre work required :

    • Soak sabudana in a flat plate or parat (one that is used to make poli aata) . Here make sure that you add water enough to just keep a thin layer over the sabudana . Too much water will make sabudana very soggy . Also for upvas brand of sabudana , I soak it overnight and it becomes very fluffy the next morning . Goal here is to ensure sabudana is soaked well to become fluffy and not sticky/soggy 
    • Pressure cook the potatoes the day before , so that they are ready to be added directly into the tadka 
    • Roast the peanuts and blend them into a very coarse powder . This can be easily stored for couple of weeks . I usually roast and grind enough peanuts to use for atleast 2/3 preparations of khichadi . You can use peanuts without skin or with skin as well . You can either remove the skin before grinding or grind it with skin as well - does not affect the taste .
2. For making khichadi , take a kadai and heat homemade ghee into it . While the ghee is getting hot, peel the cooked potatoes and cut them into cubes . 
3.  Also , make sure that there is no water left in the soaked sabudana . Use a fork to gently fluff up the sabudana . Now add half of the finely chopped green chillies , all the peanut powder and some salt and a pinch of sugar to this and mix everything very well .
4.  Now for the tadka , add jeera , hing , remaining finely chopped green chillies and cubed potatoes
5. Onc the tadka and potatoes are nicely fried for couple of minutes , add the sabudana mixture to this and stir nicely to ensure everything is properly mixed together .
6. Add some more salt as per taste and give it a proper mix . Cover the lid for atleast 4/5 minutes . Keep the flame in medium so that the sabudana does not stick to the kadai .
7 . After 5 mins , put the finely chopped coriander and mix/stir nicely . Check that the sabudana is not sticking to the kadai and cover for couple for minutes
8 . In about 2 mins check and you will see that the sabudana has turned transparent and looks cooked. If there are some pearls which still look white , sprinkle some water and allow to cook for few more minutes 
9 . Lastly , add some more ghee to give it extra shine and also garnish with grated coconut 

Serve hot - can relish it with some home made dahi/yogurt or even some coconut chutney and ofcourse garam chai  ! 


Comments

Post a Comment

Popular posts from this blog

Keerai Molagootal - Palakkad style and Husband's favorite !

Keerai Molagootal - comfort dish which can be relished for lunch time with some steamed rice Quantity - 2 people lunch Ingredients: Spinach - 1 bag of spinach leaves Toor dal - 1 cup Fresh grated coconut - 1/2 cup Whole red chillies - 4/5 for grinding Cumin seeds/Jeera - 1 tsp Mustard seeds - to temper Hing - to temper Haldi - to temper Whole red chillies - 1/2 to temper Salt - as per taste Water - to cook Peanut oil - to temper Appliance needed: Preeti Mixer Procedure: 1. Cook toor dal with enough water and pinch of haldi in a pressure cooker. Mash it nicely once it is cooked . 2. In a large vessel , take all the spinach leaves , add 1/2 cup of water and close the vessel with lid to blanch the spinach . This might take 2/3 mins . Then reduce the flame to sim for 5 mins . 3. Now after the spinach is blanched properly and cooled , blend it in a mixer to a smooth paste . Some people like to keep it a bit chunky - you can do any ways which you like. 4. Remove t...
Read more

Kelyachi Shikran - quickest sweet recipe !

Kelyachi Shikran - comfort food or alternative when you feel like having a simple yet complete meal . Quantity - 2 cups of shikran Ingredients - Ripe Banana - 3 medium size  Milk - 1 cup  Sugar - 1 tsp Cardamom powder - a pinch  Procedure - 1. Warm milk slightly if it is directly taken out of the fridge. It should not be too hot . Room temperature is preferred . 2. Peel and mash banana with you hands and add it to the warm milk . Other option is chop banana into cubes or slices and add to milk 3. Add sugar and cardamom powder and mix everything well . Serve with hot phulkas or just eat as a mid meal/evening snacks :)
Read more

Crispy Kanda Bhaji - perfect to enjoy with the onset of Fall !

 Khekda Kanda bhaji - are crispy pakoras of onion and not of khekda or crab as the name suggests . They are simple called khekda bhaji because of their appearance .  Quantity - makes 10 crispy bhajis Ingredients: Onion = half of big or 1 medium size Besan - 3 tbsp Coriander powder - 1 tsp Jeera powder - 1 tsp Red chilli powder - 2 tsp or as per spice Haldi - one pinch Salt - as per taste Ajwain - 1/2 tsp (optional) Peanut oil - for frying Hot oil - 2 tbsp as mohan  Procedure- 1. Cut onion vertically into thin slices and separate out every slice . Take these into a big bowl. 2. Next add all the dry spices and besan and mix well . Also add salt and keep it aside 3. In meanwhile keep oil for frying in a kadai . When it becomes hot , remove 2 tbsp of oil and add it to the onion mixture . Mix well with onions and spices . By now , onion must have left some water due to salt and so the mixture becomes slightly wet . Do not add any water to the mixture . This will not make the b...
Read more