sago fries

साबुदाण्याच्या कुरडव्या
Recently I soaked sago for khichdi but while making khichdi,  I kept aside the excess sago. I then felt why not to try sabudana kurdaee out of it. With the word kurdaee, I just went down the memory lane.

 My Mom used to this in the month of  April/May every year. She used to cook the batter and hand it over to me and  my friends. We would spread the huge plastic sheet over the chatai(चटई) on the terrace and drop the spoonful of small papad (कुरडई) over it. Once it got dried, the papads would automatically fall of the plastic sheet. As they were dried under the hot Sun, could be stored for a year and used for upwas occasionally.

Now we get all the stuff ready made.I wonder how my Mom ( working 10-5, Mon-Sat) would spare time to do पापड़ ,बटाटा कीस, चुंदा,साबुदाण्याच्या कुरडव्या and all that at home.
Many of my Mom's friends and my friends used to help each other for this summer venture. It used to be a group activity and it was really a fun.

Ingredients
1 cup soaked sago
2-3 cups of water
1 tsp cumin seeds
salt to taste

Method

• Boil the water and soaked sabudana /sago .
• Add cumin seeds.
• It should become transparent and the mixture should become semi solid ( you can check the consistency by pouring a spoonful on a plate. It should not flow of its own and can be spread with a spoon.)
• Add salt to taste and turn off the gas.
• You can either spread it on the thick plastic sheet or on a stainless steel plate.
• Keep the sheet in a sunny place.Spread the mixture with a spoon in small circles of diameter 2-3 cm.
• Let it get dried for 2-3 days ( daily 4-5 hrs of Sun)
• Once dry, store it in an airtight container. Fry in oil as and when required.( I made it fresh and my daughter liked it so much that storing was out of question!!! ....may be because deep frying is a rare activity in my kitchen)