Monday, 9 July 2012

Sabudana Kichdi (that is not sticky)

Sabudana kichdi is a maharashtrian fasting food. In our house, it has become a regular breakfast item, eversince I came across this recipe to make sabudana kichdi that is not STICKY. The secret lies in draining the soaked sabudna and leaving it in a colander overnight or upto 8 hours.
Generally, boiled potatoes and grated coconut are added to the kichdi and garnished with coriander leaves. Going by my motto of spending as little time as possible in the kitchen, I use just 5 ingredients to make the kichdi with just a teaspoon of oil. Nevertheless, the kichdi tastes great even in its simplest form.

Here is the recipe to serve 3 adults.

Recipe Adapted from: MumbaiMagic
Sabudana/javvarisi1 1/2 cupsMost of the recipes for the kichdi states that sabudana should be of very good quality. I get only the variety that is seen in my photos and it works well for me.
1/2 cupTo be dry roasted and coarsely powdered
Boiled Potato1Optional. If using boil and cut into small pieces
Cumin Seeds/Jeera1/2 tsp-
Dry Mango Powder/Aamchur powder1 tsp-
Refined Oil1 tspI use sunflower oil
Green chily1more can be used based upon the spice level required. We prefer ours with very less spice. I did not have green chily, so used red chily.
Salt1 tspI used around 1 tsp
Grated coconut1 tbspOptional for garnish
Coriander leaves1/2 cupOptional for garnish

The soaking part has to be done atleast 8 hours before actually making the kicdi so that there is enough time to leave the soaked sabudana in a colander. I generally make this for breakfast. So, the previous night at 8, I soak the sabudana. At 10, I transfer to a colander. The next day morning at 7 or 8 I make the kichdi..
1. Wash sabudna and transfer to a broad vessel.
2. Soak the washed sabudana in water until it is just immersed. I added 1/2 cup of water.
3. After 2 hours, transfer the soaked sabudana to a colander. Close it with a lid and leave it alone overnight.
4. Dry roast the peanuts and allow it to cool. This can be done much ahead and stored in a air tight container.
5. Once peanut is cooled, transfer it to a mixer jar and pulse just for 2 seconds. (We want coarsely powdered peanuts)
6. In a kadai/pan, add a tsp of oil. Once oil is hot, in medium flame, add cumin seeds and the chily.
7. Add aamchur powder and salt. (If using potatoes, add now)
8. Add the peanut powder and mix well. (If using potatoes, add now)
9. Finally add the sabudana.
10. Keep the flame in low/medium and mix every now and then.(Otherwise, sabudana at the bottom of the pan can get burnt.)
11. After around 10 to 15 minutes, the sabudan would turn translucent from white.
12. At this stage, put of the flame and transfer the kichdi to a serving bowl.
Optionally garnish with grated coconut and coriander leaves.

Still not clear???? Scroll down for step wise pictures...

1 comment:

  1. Hey, Thanks a Lot. I'm from Jaipur and even we have sabudana khichdi in breakfast. I like its taste but due to its sticky nature, cooking sabudana was a tough job.
    thanks a lot. :D


Would be happy to know what you think about the recipe..