Shabudana Khichadi

The equation, fast = shabudana khichadi can never be changed.Let us learn step by step,the making of Shabudana khichadi.I am explaining right from soaking the sabudana.If you follow the step, then no doubt,shabudana will not be sticky at all.

 

Ingredients : 

1) Shabudana or Sago - 1 cup

2) Roasted peanut powder - 2 cups

3) Fresh or dry coconut,grated - 1/4th Cup

4) Ghee - 5 table spoons

4) Sugar - 1 tea spoon

5) Lime juice - 4 tea spoons

6) Sendha Salt to taste

7) Cumin seeds - 1 tea spoon

8) Green Chillies - 2 

8) Coriander/Cilantro leaves

Soaking the Sabudana : If you are making khichadi in the morning, then do it on previous night.If you have plans for evening, then do it in the morning as follows

In a container, take sabudana. Add water and wash for 2 to 3 time so that extra starch is taken out.Then soak it completely in water such that water level an inch above the sabudana.After 10 minutes, drain out all the water,as much as possible, and keep it covered over night.

Steps to make Khichadi : 

Now,shabudana is almost double it's original size.Give a nice mix to sabudana there by separating the grains, and you will see,it is not at all sticky.

1. To that,add a cup of roasted peanut powder,sugar,salt,and lime juice, mix it well,cover it and keep aside for 10 -15 mins.

2. In a pan,on medium heat,add ghee.Add cumin seeds and chilli after ghee is hot.To that, add the sabudana and lower the heat.Add grated coconut.

3. Mix it in the ghee properly, bring flame to medium heat, keep on stirring for 10-15 minutes.Make sue that it is not burnt at the bottom of pan.

4. Add coriander leaves, sprinkle very little water, give a mix,cover with lid and keep it on low heat for another 5 minute.Put off the flame and open lid after 5-10 minutes

Khichadi is absolutely ready to eat.It has to be non sticky, fluffy and delicious :)

TIPS : I do not recommend boiled potatoes in this dish as it takes over the nice aroma of khichadi.But if you are still a potato lover, you can definitly add boiled potatoes in the ghee along with cumin seeds and chilli.

If you do not want lime juice while making and serve lime dices with khichadi, then add 2 tea spoons of curd or around 1 table spoon of butter milk while marinating.It is important to reduce the chances of shabudana getting sticky and glued.