Sabudana Khichdi / Pulao

Long time back, almost say in 2007-08, when I was doing MBA in Pune, we (me and my two friends) used to visit a breakfast snacks corner near our college. Every Monday morning used to be special for us, because every Monday sabudana khichdi used to be the morning breakfast at the snacks corner.

The sabudana khichdi with sweet curd, hhmm awesome, really tasty. Even today whenever I remember those days, I cannot resist making the khichdi.

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Here we go with the recipe,

Sabudana is the major ingredient used during fasting / Vrat. Sabudana Khichdi recipe comes from Maharashtrian cuisine and it tastes heaven with sweet curd. Unlike Sabudana khichdi, you can also check my recipe sabudana roll, which can also be made during fast or vrat.

Ingredients

  • Sabudana (sago) – 1 cup (Soaked overnight and drained)
  • Potato – 1 medium (boiled, peeled and cut into small pieces)
  • Peanuts (mungphali) – ½ cup (roasted, deskinned and coarsely grinded)
  • Green Chillies – 2 (finely chopped)
  • Cumin seeds – ½ tsp
  • Lemon Juice – 1tsp
  • Coriander Leaves – few (chopped)
  • Senda namak – To taste

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Method:

  1. Soak sabudana overnight with just enough water to cover it (minimum 6hrs of soaking is required). Drain it in the morning. (Soaking is the most important part of the recipe)
  2. Heat oil in a wok. Add cumin seeds. Allow them to crackle. Add boiled potato pieces. Saute for few seconds and add green chillies.
  3. Add sabudana and sauté for a minute or till the sabudana pearls become transparent.
  4. Add coarsely crushed peanuts and salt. Sauté again for a minute.
  5. Close the flame. Add lemon juice.
  6. Garnish with coriander leaves.

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Serve hot with sweet curd!!

Enjoy Cooking!!!!

Nancy

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Our Introduction

Hello Everyone,

Thank you for visiting Rasoise!!

We are sisters who have started this food blog with the blessing from our three mothers. We have grown up hogging and enjoying the home made food cooked by our mom. She is a true punjabi marwari who brings life to each food recipe she will make.

Nancy, being the elder, picked up mom’s qualities really very soon. And have learned to cook under the wings of my momma dearest. She lives in Rajasthan with her family and is doing a full time job. However, I, Nidhi have learnt it as a necessity after being married. I am married in a Maharashtrian family. I worked in IT industry for almost 6years and resigned to serve my family. It is not that my mom-in-law does not cook. Instead she is such a great cook, that my husband’s expectation is sky-rocketed. I have learnt from previous mistake of not being trained under my mother’s wings, I am training under my mother-in-laws 😉

I am a learner while Nancy has an upper hand with learning’s from mom and her mother-in-law. It is a family blog where we all will try and put together our family recipes. The cooking for these recipes will be done at both Nancy’s and my kitchen. The blog will contain both vegetarian and non vegetarian recipes. Most of the vegetarian recipes come from Nancy’s kitchen and Non Vegetarian from my kitchen. We are also taking help from cookbooks and internet to present a good recipe. The recipes are presented in a simple way so that even bachelor’s can try recipes from our blog.

The content creation, photography, editing is done by Nancy and me. Posting of the recipes and IT related aspects of the blog is taken care by me.

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