Sabudana kichidi is an easy Navarathri treat that you can make at home. Chef Ashok Eapen K of The Residency Towers says that it makes a great choice because fasting periods demand detoxifying your body along with lighter options. "Any dish made with of sabudana (sago pearls) is an instant boost to body especially while fasting given that it has a high-calorie content, is good for digestion and cools the body, " says Eapen who has been in the industry for close to 20 years now. The addition of peanuts adds to the protein content, "making it a more balanced meal," he shares with us.
Sabudana Khichdi
Ingredients
100gm cup sabudana (sago)
50gm peanuts (shelled and coarsely pounded), roasted
50ml ghee
50gm jeera (cumin seeds)
3-4 sabutlal mirch (whole, dried red peppers)
1 sprig kadhipatta (curry leaves)
2 tsp sendha namak (white rock salt)
1 tsp chilli powder
1 tbsp haradhania (coriander leaves)
1 tsp green chillies (chopped)
1 tbsp lemon juice
Method
1.Wash sabudana till water clears. Soak in water to about 3 cm above it, for about an hour.
2. Drain in a colander, then spread over a thick cloth for about an hour. It is important for the water to drain out very well, as otherwise when cooked, the sabudana will stick together in lumps.
3. Mix sabudana, peanuts, salt, and chilli powder so that it is coated well with this mixture.
4. Heat the ghee and add jeera, lalmirch and kadhipatta. When the mirch darkens a bit, add the sabudana mixture and turn around over low heat till cooked through. This will take a couple of minutes.
5. Take it off the heat, add the lemon juice and mix well.
6. Serve garnished with the haradhania and the green chillies.
Tip:
It is important for the water to drain out very well, as otherwise when cooked, the sabudana will stick together in lumps.
sonali@newindianexpress.com | @brightasunshine