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.
Let us make it.
• Sabudana (sago) – 1 cup
• Green chili – 1
• Cashew – ¼ cup
• Rock salt
• Coriander leaves – ¼ cup
• Ghee – 2 tbsp
Wash the sabudana and soak it overnight in 1 and half cups of water.
Grind the cashew to a coarse powder.
Chop the green chili and coriander. Keep the coriander aside.
Heat ghee in a thick bottom kadai.
When the ghee is hot add the green chili. Turn the flame to low.
Without letting the green chili burn, add the ground cashew. Mix for a minute or less.
When you see the cashew turning colour add the sabudana.
Mix very well. Make sure that the cashew and sabudana are mixed properly. You should be able to see all the sabudana pearls individually and each one should be coated in cashew.
Add the salt and mix again.
Cook for another 5 minutes while stirring regularly.
Garnish with coriander leaves and savour it hot!