Navrati is here and so are fasting days. One dish that always features on the fasting menu is sabudana khichdi.
There was a time when I could never get this right. Every time I made sabudana khichdi the little pearls would get sticky and form a huge jelly like lump. Eeks!
No matter how much I tried it would never turn out right. But not anymore.
With time I have learnt the ‘art of making sabudana khichdi’. Yes, it is an art to keep this pearls separate and get a fluffy and tasty dish of sabudana khichdi.
This is what I learnt:
– Allow the kadai to heat up well. A hot kadai does not allow food to stick.
– Use ghee instead of oil. When you use ghee the sabudana does not stick to the kadai.
– Include peanuts or cashew. Instead of crushing I ground the cashew to a powder. This allowed the powder to get in between all the sabudana pearls, forming a coating around them.
Sabudana khichdi is best enjoyed when hot!
Let us master the art of making sabudana khichdi.