Sabudhana kichdi

SABUDHANA KICHDI- This is a popular Maharastrian dish which is the most preferable & comfortable one on fasting days.  Moreover it’s very filling & has lot of peanuts so got the protein for the day. For flavoring  I used to add grated ginger. Love this beautiful white tapioca pearls soaked overnight & sautéed perfectly with  Jeera,green chilies, cubed  potatoes & roasted peanuts….flavored with a lavish sprinkle of coriander leaves and a tinge of lemon juice.  Yummmmmyyyyyy it is !!

INGREDIENTS

– Sabudhana/ Javvarisi/ sago – 1 1/2 cups

– Potato – 1 medium size

– Green chili – 2

– Ginger – 1 tablespoon, grated

– Roasted peanuts – 1/4 cup

– Jeera/ Cumin- 1 teaspoon

– A lavish sprinkle of Asafoetida/ hing

– curry & coriander leaves

– Lemon juice – 1/2 tablespoon

– Salt to taste

– Extra virgin coconut oil – 3 to 4 tablespoons ( can be replaced by any vegetable oil)

METHOD

1. Wash the sabudhana/ tapioca pearls, minimum three to four times & soak overnight with  one cup of water. In that way if you see after 6 or 8 hours there shouldn’t be any water left. Don’t add too much of water. If not overnight minimum 4 hours of soaking is a must.                                  
2. Puff up the sabudhana after the required time for soaking by gently stirring it.
3. Roast the peanuts & peel the skin if you wish. I use it with the skin.
4. Finely chop the ginger, green chilies & coriander leaves.
5. wash & cube the potatoes & shallow fry them by adding little salt. Keep it aside. 
6. In a thick bottomed kadai add 3 tablespoons of oil & splutter the Jeera, ginger, green chilies & curry leaves. Sauté for 2 minutes in s very low flame.
7. Add the soaked & puffed sabudhana and salt and stir gently. Close it with a lid for 3 minutes. Meanwhile check that it shouldn’t get sticky at the bottom. If needed add some oil. Sprinkle some hing.
8. Once the pearls became transparent add coarsely powdered peanuts & shallow fried potatoes. Stir gently. Switch off the flame & sprinkle coriander leaves & add lemon juice.

Best for breakfast & after school snack. Filling & healthy……easy to prepare. I used to soak & refrigerate the pearls for 10 to 15 days in an airtight container. While doing so cover them with a kitchen tissue to avoid sweats from the lid. In that way if I want to make sabudhana vada or patties then it’s easier for me to prepare it instantly.