Sabudana or Sago/Javvarisi Khichdi is one of Maharashtra's specialty. They cook this with such an ease but it took me some time to get it right. My mom makes it little different but I love the Maharashtrian version. It is specially made during fast/vrat. Rock salt/Sendha namak is used instead of normal salt if this is being made during fast. Roasted peanut powder gives it a crunch to otherwise soft and chewy sago. Do try it... Happy cooking...
Ingredients:
Sago - 2 cups
Green chillies - 2
Peanut powder - 2 - 3 tbsp
Curry leaves - 10- 12
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Method:
Wash sago well until water runs clear. Soak sago(i prefer large ones) for 5 - 6 hours. Soak it in enough water to cover it. You know it is ready to use when you are able to press it with your fingertips and it should be soft. Sago pearls should remain separate after you drain it.
Heat kadhai/pan and add oil. Add mustard seeds and cumin seeds.
Once they splutter, add chopped curry leaves and green chillies.
Saute for couple of minutes and then add sago
Add coarse peanut powder, salt and sugar and check seasoning. Cook until they are soft.
Wash sago well until water runs clear. Soak sago(i prefer large ones) for 5 - 6 hours. Soak it in enough water to cover it. You know it is ready to use when you are able to press it with your fingertips and it should be soft. Sago pearls should remain separate after you drain it.
Heat kadhai/pan and add oil. Add mustard seeds and cumin seeds. Once they splutter, add chopped curry leaves and green chillies. Saute for couple of minutes and then add sago and peanut powder and mix well. Add salt and sugar and check seasoning. Cook until they are soft.
Tips:
You can add turmeric, potatoes, coconut to get variation.
If you feel that khichdi is becoming a little dry, sprinkle some water(just sprinkle).
If you do not have time to soak for long hours, you can soak sago in warm water(not hot).
Sending this recipe to Nandooskitchen
Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML
Ingredients:
Sago - 2 cups
Green chillies - 2
Peanut powder - 2 - 3 tbsp
Curry leaves - 10- 12
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Method:
Wash sago well until water runs clear. Soak sago(i prefer large ones) for 5 - 6 hours. Soak it in enough water to cover it. You know it is ready to use when you are able to press it with your fingertips and it should be soft. Sago pearls should remain separate after you drain it.
Heat kadhai/pan and add oil. Add mustard seeds and cumin seeds.
Once they splutter, add chopped curry leaves and green chillies.
Saute for couple of minutes and then add sago
Add coarse peanut powder, salt and sugar and check seasoning. Cook until they are soft.
Wash sago well until water runs clear. Soak sago(i prefer large ones) for 5 - 6 hours. Soak it in enough water to cover it. You know it is ready to use when you are able to press it with your fingertips and it should be soft. Sago pearls should remain separate after you drain it.
Heat kadhai/pan and add oil. Add mustard seeds and cumin seeds. Once they splutter, add chopped curry leaves and green chillies. Saute for couple of minutes and then add sago and peanut powder and mix well. Add salt and sugar and check seasoning. Cook until they are soft.
Tips:
You can add turmeric, potatoes, coconut to get variation.
If you feel that khichdi is becoming a little dry, sprinkle some water(just sprinkle).
If you do not have time to soak for long hours, you can soak sago in warm water(not hot).
Sending this recipe to Nandooskitchen
Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML
Perfectly made upma. Yummy.
ReplyDeletePerfect looking kichadi dear yummy...
ReplyDeleteLooks yummy... When will you come to hyd and prepare us all these dishes?
ReplyDeletevery soon dear... u take care of ur health
Delete