Tuesday, February 10, 2009

Sabudana (Pearl sago) khichdi

Sago is a starch extracted from the pith of sago palm stems.Sago flour is nearly pure carbohydrate and has very little protein, vitamins, or minerals. However, as sago palms are typically found in areas unsuited for other forms of agriculture, sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available foods.
In Indonesia and Malaysia, sago is used in making noodles and white bread. Globally, its principal use is in the form of pearls.
Pearl sago, a commercial product, closely resembles pearl tapioca Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or colored naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in South Asian cuisine, in a variety of dishes. In India, pearl sago is called sabudana ("whole grain") and is used in a variety of dishes.

Sabudana khichdi is one of the popular dish specially among Maharashtrians during fasting.Making sabudana khichdi is very easy but the real skill is to properly soak the sabudana.
My DH says that during his bachelorhood he has made many attempts to make the perfect khichdi but always ended up with a sticky one.
I am not a great fan of the dish when it is cold or reheated.I like to have it as soon as it is ready.I prepare it only during the days either of us fast and hence I don't add oil,curry leaves and cilantro.

The procedure for soaking:
Wash the sabudana couple of times and soak it in as much water as needed just to cover the topmost layer of sabudana in such a way that the sabudana is immersed.


1 cup Sabudana(soaked as per the above method overnight or for 6-7 hrs)
1 medium potato -chopped in small cubes
1 tsp cumin seeds
2 tbsp clarified butter/ghee
2 green chillis
1/4 cup roasted peanut powder
1 tsp sugar
1 tsp Lemon juice(optional)


Heat ghee in a heavy bottom kadhai on low flame.When hot add the cumin seeds.green chillis and cubed potato.Cover and cook till potatoes are done.Meanwhile remove the excess water from the sabudana,if any,add peanut powder,salt and sugar mix well.Add this mixture to the cooked potatoes.Cook uncovered till the sabudanas are light brown,soft and translucent.Stir it frequently while cooking.Once done remove from flame and add lemon juice.Mix gently.Serve hot.

1 comment:

Raaga said...

this looks pretty. It is my favourite snack in the whole world :)