It was the very first time, since our marriage, when my husband was visiting me in Pittsburgh; I wanted to make something he loves. He asked for “साबूदाण्याची खिचडी”. I somehow managed to serve him what he wanted but I was not at all happy with my attempt. I knew I had to learn the trick from my mom to make him happy.
Sabudana, soaked overnight 1 cup
Groundnut (peanut), coarsely crushed 1/2 cup
cumin seeds 2 tea-spoons
Green chillies, finely chopped 4-5
Sugar 1-2 tea-spoon
Potato, diced 1 small
Ghee 2-3 tablespoons
Salt to taste
Cilantro, finely chopped 5-6 springs
Lime juice to taste
Grated coconut 3 tablespoons (optional)
Soak the sabudana at least for 6 hours in minimum amount of water, just enough to soak all the grains.
In a wide bowl, separate the sabudana gently and mix it with peanut powder, salt and sugar. Stir it well so that all the grains get coated. Microwave the small potato cubes for 2-3 minutes.
Add ghee in a large pan and a few cumin seeds. When the cumin seeds start to crackle, add the remaining cumin seeds and finely chopped chillies. Add potato cubes and fry them for 1 minute. Add the sabudana mix and stir it together. It takes 10-15 minutes for sabudana to cook nicely. Keep stirring occasionally. If needed add few drops of water and/or ghee. When done, add some cilantro and lime juice and mix again. Add coconut and cilantro while serving.
Insider Tricks :
- If you don’t have 6 hours, use warm water to soak sabudana. It takes around 2-3 hours.
- Grind 1 tea-spoon of cumin seeds and green chillies with some sugar in khal batta. Use this mixture with peanut powder to coat sabudana grains. Sugar makes grinding green chillies easier. It adds nice cumin flavor to khichadi.
- If possible, grind peanuts using khal batta. It gives nice oily texture to the powder.