Sabudana Khichidi

Sabudana Khichidi
Sabudana khichidi is one of my fav things to eat...ever. It is quite easy to make but the main thing is that the sabudana itself has to be of good quality. If the sabudana doesnot soak through properly, then the resultant khichidi is very hard to eat. Soak it more, and the khihidi turns a soggy mess. My mom used to make this khichidi whenever she used to fasts. makes sense eating this during fasting, being rich in carbohydrates and everything...I learned how to make the right khichidi from my MIL. Personally, I think she still makes the better khichidi.:)
Recipe:
1 cup sabudana, soaked in water overnight. make sure that you wash the saubadana first and the water is just one layer more than the sabudana. cover the sabudana while soaking.
1/2 cup roasted, coarsely ground peanuts
1 potato boiled and chopped in medium-size chunks
3 minced green chillies
salt to taste
sugar to taste
2 tsp cumin seeds
3 tsp oil
2 tsp clarified butter
chopped cilantro for garnishing
Procedure:
Heat oil in a heavy bottom pan, when hot add cumin seeds. Add the potato chunks and green chillies. Then add the roasted peanuts and then the soaked sabudana. Saute the sabudana on medium-low flame. Keep on doing it till the sabudana is transperant and soft to touch. Donot cover while cooking.
After the khichidi is cooked, garnish with cilantro and add clarified butter for extra flavor. Traditionally, this khichidi is prepared in clarified butter, but cooking in oil cuts down the extra calories.
Serve this khichidi when hot and with a side of yogurt. Some peopl like wedge of lime and grated coconut with this. The above quantity serves 2 people.
Enjoy
Dipti!