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Thursday, June 2, 2016

Sabudana Khichdi

Popular Breakfast Dish of Tapioca Root Globules

         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!

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