4 March, 2019

SAGO/SABBAKKI/SABUDANA KHICHDI

Posted in : BEGINNERS/LEARNER'S/RECIPES, BREAKFAST RECIPES, Navaratri vrat recipes| on March 4, 2019 by : Divya Suresh

Mahashivaratri greetings to All. This is one of the fasting special dish/recipe in many places especially in Maharashtra. Actually I learnt this recipe from Parth the friend & room mate of Manoj – my first son, through manoj. When we were chatting casually manoj said that Parth makes sabudana khichdi which tastes superb and easy to make as well, and you’ll also like it definitely and roughly he quoted the procedure. Then I browsed in the net and found that almost everyone in Maharashtra does it in the same way, It’s just like one or two ingredients more or less is the only difference. So today I tried it and added the ingredients according to our preference and Manoj is right both I & Mukund, my second son liked this very much. WOW !!!! not at all sticky, every dana is separate. I make sago/sabudana/sabbakki hesarubele/moongdal upma and have posted the recipe here on my blog too, but this Maharashtrian style sago khichdi is new to us.

I just made it a little different by adding grated fresh coconut, which they never do and as such I’m a big fan of peanuts & curry leaves, so added them generously and enjoyed relishing this new kind (for us) of breakfast. So……. many thanks to Parth (Parth Amrapurkar).

Some other recipes using sago/sabbakki on my blog here – sago/sabbakki idly , sago/sabudana buttermilk , sago flour rotti , sago – moongdal upma , sago/sabbakki payasa/Kheer , sago/sabbakki utthapa , sago/sabudana/sabbakki soup , apart from these I have added sago in so many dosa/dosay recipes as well.

Ingredients : measuring cup used – 250 ml

Sago/sabudana/sabbakki – 1/2 cup
water – 1/3 cup + 1 tbsp
Peanuts – 1/4 cup + 3 tbsp
Sugar – 1 tsp
Potato – 1/2 cup
Ghee – 1&1/2 tbsp
Cumin seeds – 1 tsp
Green chilli – 4 (adjust)
Ginger – 1 tsp
Curry leaves – 1 string
Coriander leaves – 2 tbsp
Black pepper powder – 1/8 tsp
Turmeric powder – 1/3 tsp
Lemon juice – 1/2 tbsp
Salt to taste
Grated fresh coconut – 1/4 cup (optional)

PROCEDURE :

Rinse the sago well for 3 to 4 times or till you get clean drained water, soak it in 1/3 cup + 1 tbsp of water (the water should be just above the sago/sabudana, not more or less) cover and keep it overnight
Rinse, peel and chop the potato and cook ardently (I do like this, so that it becomes easy and can be made using less ghee)
Meanwhile roast 1/4 cup of peanuts, remove the skin, powder coarsely and keep it aside
Now mix together soaked sago/sabudana, crushed peanuts, salt as much required and sugar in a bowl

Now heat ghee in a pan, add in cumin seeds, 3 tbsp of peanuts roast for while, now add in green chili, curry leaves, ginger, black pepper powder, 1 tbsp of coriander leaves and turmeric powder saute everything well