Sabudana Khichdi is one of the most favourite traditional fasting day recipe. It can be prepared as a breakfast dish, a fasting food or as snack. It is a delicious dish to savour on. Peanut curry is a maharashtrian recipe that is usually prepared on fasting days. It is served with sabudana khichdi and the combo together is also called Upvasachi Misal. Quick and easy to prepare, its equally tasty too.

SABUDANA KHICHDI

RECIPE: 

Ingredients

      • 2 cups sago/ sabudana
        • 1/2 to 3/4 cups roasted and coarsely ground peanut powder
          • 2 to 3 tbsp ghee
            • Sugar to taste ( as per choice)
              • Salt to taste
                • 7 to 8 green chillies finely chopped ( adjust to taste)
                  • 11/4 tsp cumin seeds
                    • 2 medium sized boiled potatoes skin peeled and cut into small cubes

                    METHOD :

                      • Place the sago/ sabudana in a colander and pass it through running tap water to let go off excess starch. Soak it in water just a little above the sago level for an hour to 11/2 hour. Then drain the excess water and keep covered for atleast 6 hours or overnight. Do check it to make sure its softened. The sago should be moist and separate. If not sprinkle a little water and turn it over. Cover and keep aside.
                        • When ready to prepare khichdi, uncover the sago, add salt , sugar and peanut powder and mix gently, taking care not to break the sago.
                          • Heat ghee in a nonstick pan/ ceramic pan  add cumin seeds , when they crackle add chillies and saute well.
                            • Then add cubed potatoes, saute well, add the sago mix and stir gently. It takes about 10 to 12 min to cook the sago khichdi. Keep stirring gently. DO NOT COVER the khichdi.
                              • The heat should be on low flame. When the sago turns transluscent , the khichdi is done. Mix well and remove from heat.
                                • Serve hot, garnished with freshly scraped coconut and coriander leaves (optional).
                                  • Do not overcook as it will harden the sago and it’ll become lumpy.

                                  NOTE:

                                  The soaking time of sago pearls depends on the size and type of sago as some sago pearls absorb water fast while others need to be soaked for a longer time.

                                  TIPS :

                                    • Do not soak sago in excess water, they’ll become mushy
                                      • Using ghee gives an excellent taste to the khichadi
                                        • The skin of the peanuts also contains vital nutrients. I have added half the quantity of peanuts with skin  while grinding coarsely. Hence the dark colour to the khichdi.
                                        • To check if the sago is soft and ready to be cooked :

                                            • The sago will have fluffed up and its colour will have changed from tranluscent to a milky white shade.
                                              • When sago beads are pressed they should crush easily.


                                              PEANUT CURRY (Shengdanyachi Amti)


                                              RECIPE:

                                              Ingredients

                                              • 1/2 cup roasted peanut powder
                                              • 3 green chillies ( adjust to spice required)
                                              • 2 cloves
                                              • 1/4 ” piece of cinnamon
                                              • 3 tsp ghee
                                              • 1 tsp cumin seeds
                                              • 1 dry red chilly
                                              • 1 to 2 pieces of kokum
                                              • Sugar as per individual choice
                                              • Salt to taste
                                              • 1/2 cup water while grinding the peanuts
                                              • Approximately 1/4 cup Water or  as required to get the desired consistency of the curry / amti.


                                              METHOD:
                                              • Dry roast peanuts in a pan till golden brown. Let them cool. Remove skin of half the quantity of peanuts and let the other half be as is.
                                              • Grind the peanuts along with cloves, cinnamon, green chillies adding little water to a smooth paste. Heat ghee in a nonstick/ ceramic pan add cumin seeds.
                                              • When they crackle, add red chilly, ground peanut paste, salt , sugar , kokum and water to get the required consistency of curry. Bring to a boil on low flame.
                                              • If the curry thickens add a little more water and bring to a boil. Garnish with coriander leaves.
                                              • Serve hot with Sabudana Khichdi or vari rice.

                                              NOTE

                                              • A small piece of tamarind can be used while grinding peanuts in place of kokum.
                                              • I have used half quantity of peanuts with skin while grinding as it contains vital nutrients.

                                              THANK YOU FOR VISITING MY BLOG