sabudana khichadi recipe ...

It was Shivratri, first shivratri after my wedding, and I told my husband; who does not believe in fasting: to fast on this auspicious day. Reluctantly, he agreed. (How could he say no being newly married.) He didn't expect much at lunch I packed for him that day but he was kind of shocked to see his lunch, that is what he told me, (sabudana khichdi, cucumber raita, sweet potato halwa, upvas thalipeeth). He came home excited and said we should fast every week :-) Yes, we Indians cannot keep away from food even when we fast.

Recipe:

2 cups - sago seeds/ sabudana
1 medium chopped boiled potato
1/4 cup - roasted peanut powder
Coriander to garnish
Fresh grated coconut (optional)
1 tsp Chilli powder according to taste (traditionally chilli powder is not used but I like to put it so that I am sure of  the spice level coz sometimes chilies are spicy and sometimes not)
Salt according to taste
Lemon juice
2 tsp sugar

For tempering

3 tsp ghee/butter/oil
jeera/cumin seeds
1 tsp finely chopped chilies/peppers (use 4 tsp if not using chilli powder)


Method:

Wash sabudana properly and soak with 1/ 2 cup of water overnight or for at least 3 hours.
Add salt, sugar, lemon juice, and peanut powder to prepared sabudana. (Add chilli powder if using it)Heat ghee/butter/oil in a pan, add jeera/cumin seeds and let them pop. Add chillies and roast them for 30 seconds. Add the sabudana mixture to it. Mix it well. Cook it open for 1 minute.
Cook it covered for 3-5 minutes.
Add coriander and coconut.
Serve hot sabudana khichdi with yogurt.