Sabudana Khichadi 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 topped with spicy crunchy potato fries (batatyachi salli) is also called Upvasachi Misal in the traditional style Uphaar Gruha’s in Mumbai / Thane. Quick and easy to prepare, its equally tasty too.

SABUDANA KHICHADI

RECIPE:

Ingredients

  • 1 1/2 cups sago/sabudana (approximately 1/4th kg)
  • 1/2 to 3/4th cup roasted and coarsely ground peanut powder
  • 2 tbsp clarified ghee + 1tbsp ghee if required
  • Sugar to taste (as per choice)
  • Salt to taste
  • 6 to 7 green chillies finely chopped (adjust to spice required)
  • 1 1/2 tsp cumin seeds
  • 1 cup boiled potato small cubes

METHOD :

  • Place the sago/ sabudana in a colander and rinse it well a few times in water to let go off excess starch. Once water runs clear 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 2 tbsp ghee in a pan add cumin seeds,when they crackle add chillies and saute well.
  • Then add cubed potatoes, saute well, add the sago mix and mix gently. Keep mixing gently. DO NOT COVER the khichdi.Add another tbsp of ghee ONLY if you feel the khichdi is dry. Mix well.
  • 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) and yes you can serve it with deep fried potato fries/ salli as it is called in Marathi ( available in grocery/ farsan stores/ this is 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.
  • 1 1/4th cup sago gives approximately 4 1/2 cups of soaked sago.

TIPS :

  • Do not soak sago in excess water, they’ll become mushy.
  • Using ghee gives an excellent taste to the khichdi.Always use ghee to prepare khichdi.
  • 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
    • Water 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 (optional).
    • 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.
    • Fresh coconut is also added to the peanuts while grinding to a paste, however I personally love the flavour of only peanuts here, hence have’nt included the same.

    Upvasachi Misal

    Requirements to prepare Upvasachi Misal

    • Sabudana Khichadi
    • Peanut Curry
    • Spicy Potato Fries known as Batatyachi Salli (easily available in sweet marts)

    Assembling the Upvasachi Misal

    • First put the khichadi in the serving plate, then pour some hot peanut curry on it and finally add the potato fries onto it and serve.

    NOTE :

    • Please note some people do not use red chilli powder on fasting days, it used only when preparing a full meal, do skip adding spiced potato fries. You can add plain ones.