This is a recipe I learnt from a friend of mine. She used to bring it to work, all of us used to attack and her lunch box was empty in a snap! I tried it at home and it was a hit with M and my father-in-law. Now, I make it occasionally on Sunday mornings, you know some things are reserved for Sundays :-) Oh and yes, it does need soaking time, so plan ahead.
Sabudana Khichdi (sago/tapioca one-pot-dish)
- Sabudana (sago) 1 cup
- boiled potato, 1 large
- toasted peanuts, 1 heaped tbspn
- 2 red/green fresh chillies, chopped
- curry leaves
- jeera (whole cumin) 1 tsp
- 2 tbspns oil
- Soak the sabudana overnight with just enough water to cover it. If you add even a little bit of extra water, the sabudana will turn all mushy.
- Dry roast the peanuts in a frying pan and if you are patient enough, you need to de-husk it (if that's even a word!!) and grind it very, very coarsely. Just turn the knob on your blender only once and for a fraction of a second. Now, if I haven't scared you enough and your plan of making this is still on...read on :-) It's not that bad really, actually this is how my friend instructed me as well, but now it's really simple to make.
- Lightly mash the boiled potatoes.
- Now, your sabudana should've plumped up nicely and should be rather dry and not sticky.
- Heat oil in a wok or a large pan and when hot, add jeera.
- Next add curry leaves, chopped chillies and toasted peanuts.
- Put in the sabudana and mix well. Leave to cook on a low flame, stirring it every now and then. The sabudana will cook in the oil. You'll know it's done when it kind of turns transparent. It's important for it to fully cook.
- Once done, add salt and the potatoes and mix it all well for a couple of minutes.