Wednesday, 7 March 2012

Sabudana khichdi

Well ,Sabudana khichdi is something far from khichdi and more like an upma.. a sabudana upma.. but i think Maharastrians call it Khichdi.. But its not wet and soggy like khichdi( am not a khichdi fan.. for me khichdi is " bimaaron ka khana" and something which i make when i am not in a mood for cooking).

My friend Sweeny made this once when we were in Mumbai and i loved it.... and then later sabudana was a regular in our break fast menu.Again something not normally there in a malayalee or north indian menu. Am glad the variety is increasing!!!:)At least we are not eating dosas and parathas every other day....


Sabudana- 1 cup
Potatoes- 1 big or 2 small cut into cubes( if u love potatoes u can add more)
Jeera 1 tspn
Ghee /oil-1 tbspn
Groundnuts-1/2  a cup( without skin preferably)
Sugar  and salt according to taste
Juice of 1/2 a lemon
Dhania to garnish


Wash the sabudana and soak it in water the previous night. It does not have to be immersed in water but just enough to soften it by morning.
Boil the potato cubes( i always do it in the microwave mostly for 6-8 minutes)
Grind the groundnuts coarsely..
Heat a kadai and splutter the jeera in one tbspn ghee or oil.
Then  add the potatoes and let it start to turn brown.
Now add the sabudana ,groundnuts sugar and salt.
Mix well.
You will find that sabudana starts becominga transparent sort of colour. When all the sabudana becomes transparent, add the dhania leaves and juice of 1/2 a lemon.
Serve with garnished dhania leaves.

Maharashtrians prefer to have it with curd .
But i prefer it plain.

You may also add grated coconut to it.

A simple , fast and easy breakfast. A good snack for the evening hunger pangs too!!!

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