Sabudana khichdi

On my visit to Sydney, Australia. I had visited Harris Park where I had the best sabudana khichdi I've ever eaten. Looking at the picture I had taken I wanted to recreate this and here I will share the recipe for the farali version of sabudana khichdi that can be eaten during a Hindu fast/vrat.

Ingredients: 1 tbsp ghee or oil

1 tbsp red peanuts

1/4 tsp cumin seeds

1 tsp grated ginger

2 chopped green chillies

2 chopped boiled baby potatoes

Rock salt to taste

1 tsp sugar

Bloomed sabudana/sago pearls

Squeeze of lemon juice

Coriander leaves

Blooming sabudana:

I used 1/2 cup of sabudana/sago pearls and soaked these in cold water for around 2-3 hours. I then drained the water and gave the sabudana a rinse and left the sabudana covered to bloom for around 6-8 hours. Method:

Using ghee (or oil), heat until hot and add in the red peanuts and roast for around 2 mintues until the skin begins to crack. You will also notice that the peanuts become harder. You do not want these to brown. Once roasted take the peanuts out from the pan and leave on the side to cool. In the same pan with the left over ghee (or oil) add in cumin seeds and once they have browned and become fragrant add in the curry leaves, green chillies and ginger. Saute for a mintue then add in the chopped boiled potatoes.

Saute the potatoes in the tempering for a few mintues to take on the flavour then add in the bloomed sabudana/sago pearls. Then add in the roasted peanuts, salt and sugar. I smashed the peanuts a little with a pestle in a mortar.

Mix and cook on a low to medium heat with the lid on. Stir occasionally and cook until the sabudana have gone from opaque white to clear. That is a sign to show that they are cooked.

Then add some lemon juice and coriander leaves and mix thoroughly. Sabudana khichdi is ready.

This is another popular Gujarati and Marathi food item and popular as a meal during a fast/vrat.

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