Oct 8, 2010

Sabudane ki khichdi

Navratri begins today and with this begin one month of festivity in India. Navratri means Nine+ Nights. This is the part of year that I love most, as the environment is so festive. Followers keep fast for nine days during Navratri. Dandiya and Garba form of dances from Gujrat  are performed in the evenings in whole of northern and western India during these days. People in groups of 20-500 dance in circles on gujrati tunes. Bengali celebrate it in different style, make big mandaps of Goddess Durga and hold cultural programs. Everywhere in the streets we can see Mandaps of goddess Durga in different forms and styles.

In these nine days of fasting there are some sabudana (sago) recipes that are normally made like sabudane ki khichdi, sabudane ke wade, sabudane ka mixture, sabudane ke papad. Other things made are kheer, kuttu ki puri, sama (a grass seed) ke chawal, singade ( a seed of aquatic plant) ke bhajiye, singade ki burfi and so on.

I plan to put in some of these recipes in the coming days. Today I made sabudane ki khichdi and makhane ki kheer in the morning. and they are here..

Sabudane (Sago) ki Khichdi  : (six servings)

You need:

Sabudana/ sago (Tapioca balls): 3 cups
green chilly: 2 chopped
ginger: 1/2 inch grated
curry leaves: 12-15
potato: 2 medium sized finely chopped.
fresh green coriander leaves : 1/2 cup chopped
peanuts: 1 cup (roasted and crushed: some small and some big pieces should be there)
coriander powder: 2 tspn
adofoetida (heeng): 2 pinch
cumin seeds: 1 tspn
Black pepper powder: 1 tspn
Garam masala: 1tspn
salt: to taste
sugar: 1 1/2 tspn
Oil: 4-6 tbspn

How to make:
Wash sabudana with water and soak it in water for 1/2 hour. Drain the water in colander. Transfer in a closed box and sprinkle some water on top. Leave it for 6- 8hours in refrigerator. I normally soak it in the evening and  refrigerate it overnight.
Heat 4 tbspn oil, add cumin seeds, green chillies, ginger, curry leaves and asofoetida in order. Saute for a minute, add coriander powder and again saute for half a minute on low heat. The oil should be hot enough to swell the cummin seeds and not very hot to burn the coriander powder. By putting green chillies and ginger, the oil temp comes down. Add sabudana and peanuts. Mix well, add salt and cover cooked for 8-10 minutes stirring in between.
Meanwhile, heat two table spoon of oil and cook the potatoes (with salt) uncovered stirring in between, till they are cooked and are little crispy. (You can use boiled potatoes, or cook potatoes with green chilly and then add sabudana, I prefer to cook them separately.)
Mix the potatoes in sabudana, add pepper powder and garam masala, 1/2 cup chopped coriander and cook covered for 2 minutes.
Transfer in a serving dish, garnish it with remaining coriander and serve hot with green chutney and curd. (green chutney without onion and tomato is preferred for upwaas/fasts)

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