Scrumptious Maharashtrian Delicacy
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” (Sabudana Khichadi). 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. And now I have excelled it 🙂
I made it again after almost a year and I am really proud of myself 🙂
[purerecipe]
The most important part is amount of water used to soak sabudana. Use just enough water to cover all sabudana grains. Keep it covered for 6-8 hours.
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.
Mom’s Tips :
- 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. Use this mixture with peanut powder to coat sabudana grains. Sugar makes grinding green chillies easier. It adds nice cumin flavor to khichadi.
- Add some cilantro leaves in phodni (tadka).