Monday, February 21, 2011

Sabudana Khichdi

For the three or so years that I was in Mumbai, Sabudana Khichdi was our breakfast in our college complex (@ Nirlon Complex) and later at home too. The Maharashtrians like it dry and crispy. When we started making it, we would make it flowy with lot of curd and top it with Haldiram's bhujia. This is dedicated to my 3 years in Mumbai, to the maximum city, to the fun life at college and a good friend, Rahul- for all the times we would go together to Goregaon station :)

Sabudana Khichdi- my submission to the Flavors of Maharashtra

1 cup sabudana
1.5 cup curd
1/2 cup water
 salt to taste
Mix these together and soak overnight / an hour. Soaking it overnight gives it a yum sour (khatta) taste- awesome!!

You can make this for breakfast. This is what you need-

handful of peanuts
1/2 cup peas
1/4 cup shredded carrots
2 potatoes cubed
1 small onion and tomato- chopped
1 tsp ginger garlic paste
1 tsp cumin seeds
oil for cooking

Heat oil in the kadhai. Being a pucca Bihari I always use mustard oil. Add peanuts. When the peanuts are done, add cumin and chopped onion, cook till translucent. Add potatoes and tomato. Cook covered for a bit till tomatoes are done. Add turmeric and salt (adjust salt because you would have added some in the sabudana mixture already). Add veggies, ginger garlic paste (the carrots and the peas give it a good color, you can make it with just potatoes too. That is how it is eaten for fast- vrat). Cook covered. Once the peas are done, add the sabudana mixture and cook till the sabudana becomes transparent. This khichdi will be a bit flowy and it will thicken up if left to cool. Serve hot and top with Haldiram's bhujia.

1 comment:

  1. Thank you buchi for the dedication. :). This preparation sounds much better than the oily stuff we get here. May be I need to find the right place. There's a place near Dadar station