Sabudana Khichdi

2 Nov

Heh. Been nearly 6 months since I did any new cooking – frankly was just bored and was cooking the same stuff over and over again. The result is that I’ve mastered a lot of simple dishes, but now I’m back to trying some new stuff again. sabudana Khichdi was the first of these since we’d bought one bag of Sabudana and it had been lying inside for a long time :). It’s quite simple really.

– Soak the Sabudana for a few hours, so it sucks up all the water and softens up. You can keep adding water to this until the Sabudana refuses to absorb anymore and drain the remaining water 🙂

– Boil some water with the sabudana in it or keep it in the cooker for around 5 minutes or 1 whistle. The color will change drastically giving it a glassy look and it’ll swell up as well. Once everything looks glassy, take the water off and drain the excess water.

– Cut a little onion, garlic and chillies and lightly fry them with cumin seeds, salt, red chilly powder and ginger powder. Add any additional spices if you want – it’s totally up to you.

– Dry roast or lightly fry some groundnuts. Add these to the onion mixture. Since we didn’t have groundnuts, we used chana dal instead (Dinesh’s idea), to provide the light crunchiness.

– Cook some potatoes in the cooker and cut them up into biggish pieces (how big you decide :)). This is so you can taste the potato and the sabudana while eating it – else if you cut it too small, you’ll only taste the sabudana.

– Mix the onion mixture, the cut potatoes and the sabudana (make sure you drain all the water). Add some more salt or garam masala if you want. Mix well, and try and retain the shape of the potatoes if you can.

– Serve with some curd: it goes well with this.


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