Dec 6, 2008

Sabudana khichdi- javvarisi upma

sabudana khichdi This is something which is liked by everyone at my place. I do try to make this quite often. But I find this snack very tricky. Sometimes, it comes really nice, sometimes it gets mushy and squished..kind of yielding.But if it comes good, its the tastiest and best tiffin item ever. One has to be careful about soaking the sabudana/sago which mainly decides the result. It has to be soft and dry when you are going to start making it. I will give the detailed method below.

Sabudana/sago- 2 cups
Groundnut- 1/2 cup
Potatoes- 2 grated
Ghee- 1tbsp
Cumin seeds- 1tsp
Asafoetida- a pinch
Green chilly- 2 chopped fine
Coriander - a small stem chopped fine for garnishing

Method- If you are using the regular sabudana, soak them in water for half an hour. Later drain the water. Just allow a little water to be at the bottom of the vessel. Keep it for a couple of hours. Before you start, ensure that the grains are soft in the core too. It should be completely dry.
You get the instant sabudana too. They are comparitively tinier in size. You have to soak them in water for 15 minutes. Drain the water completly. Allow it to dry. You can use them in within one hour.
Roast the groundnuts and grind them coarsely. Dont grind it to a fine powder. It will be nice to bite into small pieces of groundnut.
Grate the potatoes and squeeze out the water completely out of it. Mix the sabudana and the grated potatoes just before you start the preperation.
Heat ghee in a pan. Add cumin seeds and asafoetida. Add green chillies and salt. Then add the mixture of sabudana and potatoes. Keep stirring and take care that it does not stick to the bottom of the pan. After it mixes well and cooked. Add the groundnuts. Mix well and keep stirring for another 2 to 3 minutes. Garnish with coriander leaves.
Serve hot with kadi or curds(spicy).
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