Thursday, June 2, 2016
Sabudana Khichdi is my favourite Maharashtrian dish. It is very easy and quick to cook, too. Other Maharashtrian dishes I love are Sabudada Vada (Tapioca globule fritter) and ALuvadi (Taro leaf fritter) which I have not yet learnt to prepare.
This is my first attempt to make Sabudana Khichdi, a popular breakfast dish or a dish typical to break fast with, literally after a long day of fasting. I didn't find bigger globules in the the shops in my locality but I so felt like having this khichdi that I decided not to wait. I soaked the tiny pearls of sabu that we had at home for about two hours. In the meantime I boiled potato in the pressure cooker.I made sure that the potato did not cook two soft. I peeled the boiled potato (after it cooled down, of course) and cut into small cubes. I already had some roasted ground nuts ready, I just rubbed the peels off.
I used ground nut oil to cook this. I heated some oil and added chopped green chillies and whole cumin seeds. Unfortunately, I didn't have curry leaves. It is an essential ingredient in fact. I added the potato, sauteed it, added salt and red chili powder, stirred to mix every thing well and let it cook for a while. Since the potato was boiled already, it didn't take much time and the potato cubes started turning golden soon. I added the nuts and mixed everything thoroughly. Traditionally, roughly crushed ground nut is also added which I did not use. Last went in the sabu globules. I kept stirring carefully so that the sabu doesn't form lumps and also everything mixes well. It was ready to serve in a few minutes. It was our evening snack. Usually Sabudana Khichdi is served at breakfast but nowadays I don't have breakfast but I sleep the morning away! I must change this habit!