Behold the Sabudana Kitchdi, a dish from the great Maharashtra
A share of which, everyone desires to have extra
Fast, Breakfast or no fast
Healthy, satisfying, tasty and relishing till the very last
Introduced to me in the metropolitan cosmopolitan, city of Bombay
Fond memories I made there, forever to stay
Feast for the eyes, this soft, chewy, pure and pearly light delite
Was love at the very first sight and from the very first bite!
Prep time: 9 hours; Cooking time: 20 mins; Serves : 4
- 3 cups Sabudana | tapioca pearls
- 2 potatoes
- 3 – 4 green chilies
- 3/4 – 1 cup roasted peanuts | groundnuts
- 1 tsp cumin | jeera
- 1 tsp brown sugar
- 2 – 3 tbsp ghee | coconut oil | cooking oil of choice
- powdered rock salt to taste
for the garnish :
- 9 – 11 sprigs of coriander leaves
- 1/4 of a fresh coconut
- Wash and rinse the sabudana | tapioca pearls twice with water. Pour fresh water over them, till just submerged. Soak them overnight or atleast upto 3 – 4 hours. Next morning check out for well puffed up and seperate grains.
- Roast the peanuts in a pan or oven, till lightly brown. Grind them coarsely in a dry ginder. Toss and mix them well with the puffed up Sabudana. Set aside.
- Peel and chop the potatoes into tiny square pieces. Finely chop the green chilies and coriander leaves. Also grate the coconut and set aside.
- Heat oil in a large wide mouthed wok | pan. Add the cumin seeds and fry till fragrant. Now add the finely chopped green chilies and the chopped potato pieces. Saute well till chilies are lightly brown and the potatoes are well cooked. Cover for 1 -2 mins, if required, to cook the potatoes faster.
- Once the potatoes are cooked, add the Sabudana mixed with the ground peanuts, to the wok. Add sugar and salt. Toss and mix well. Cover and cook for 9 – 10 mins, till the sabudana are well cooked i.e. they loose their opaqueness to become translucent, are chewy to bite into but still retain seperate grains. Open the cover and mix well for about every 2 mins, as the Sabudana tend to stick to the bottom of the pan. Once the Sabudana is done, switch off heat.
- Garnish with finely chopped coriander leaves and grated coconut.
- Potatoes can be skipped, if prepared for a fasting day.
- If soaked in excess water, then it will get mushy and sticky. Soaking the Sabudana overnight, just till they are submerged is preferable, to get well puffed up and separate grains.
- If Sabudana is too dry while cooking in Step 5, then sprinkle little water, about a tbsp, as and when required, until it is translucent and cooked.
- Sabudana tend to stick to the bottom of the pan and also get lumpy, if there is too much water or if it is over cooked in Step 5.
Serve Sabudana khichdi warm or even pack it for a lunch box and enjoy this pearly delite!