sabudana khichadi

 

Best sabudana khichdi in Mumbai can be enjoyed ONLY in PRAKASH at Shivaji Park,Dadar. My daughters love it. I try to match up with it but 'IT TASTES DIFFERENT'. ...:)

Actually the taste mainly depends on the quality of sabudana. When soaked in water overnight it should absorb water and become fluffy and there should not be any excess water left. I always bring it from

' Sarvoday store' in Dadar. It's a very old grocery shop... must be in existence for more than 65-70years. It was like a typical 'vaani' when I used to accompany my parents for the grocery . There used to be rush always in the evenings but they used to manage it so well that everybody got satisfied. Individually every customer was attended, all the requirements were noted down and simultaneously called out loud so the person in the godaam/store could hear and pack the contents.The process was so fast that within few minutes you would get your bag filled along with the bill. Now it is converted into a supermarket.

So the point is you should buy  sabudana from a reliable source to make a tasty khichdi

Sabudanyachi Khichadi

       carbs rich snack of sago

Ingredients

1 cup sabudana ( soaked for at least 3-4 hours preferably overnight)  in approx. 1 1/2 cups water( sufficient to soak)
a cup roasted and ground peanuts ( shengadana koot)
salt and sugar to taste

Tempering
2 tsp ghee
1 tsp cumin seeds/jeera
2-3 green chilies(slit or chopped)
1 small boiled potato(optional)

Garnishing
2-3 tsp of freshly grated coconut

Method
1. Spread the soaked sabudana in a pan (clear lumps if any)
2.Mix in ground peanuts ( koot) . Mash the boiled potato roughly or cut into cubes and mix in . Keep aside.
3.Heat ghee in a pan. Add cumin seeds . As they sizzle add chopped/slit chilly. Stir a little.
4.Add sabudana mixture. Mix well. Cover the pan for 2-3 minutes on low flame. (don't put water on the lid)
5.Add salt and sugar.Mix well and take off the heat.

6. Garnish with grated coconut.

7. Serve with curd/dahi

Believe me.... It takes less time to make the Khichadi than the time I have taken for writing this post...;)

Note

• To make khichdi unsticky add salt at the end and just turn the gas off and then mix it well. 
• Don't cover the pan after adding the salt.
• I always make shengdanyacha ladoo along with sabudana khichdi