During a fast, sabudana gives you the much-needed energy boost due to its high starch or carbohydrate content. a straightforward dinner of sabudana, peanuts, and a touch of spice. Sabudana kheer or sabudana vada are two dishes that would make delicious Navratri desserts.
1. Rinse 1 cup of tapioca pearls, sabudana, or sago under running water a few times to remove all of the starch. When rinsing, you can use a colander.
For a night, soak sabudana in water. One to two inches of water can be found above the sabudana.
Sabudana should be easily pliable and mashable when pressed, indicating whether or not it has softened.
Sabudana should be easily pliable and mashable when pressed, indicating whether or not it has softened.
2,Add a few teaspoons of water to the basin if the sago pearls’ centers are a little firm. After another half hour, cover and depart.
Keep in mind that the pearls need to be completely softened. The khichdi won’t have a nice texture if the middle is too firm because the sabudana won’t cook through.
3,Remove all of the water from the sabudana by using a colander or sieve. Make sure the sabudana has no excess water by carefully straining it. Put aside.
Do not forget to empty the water completely. If the sago pearls become too wet, it will turn your khichdi pasty or mushy.
4.You may boil two medium-sized potatoes in a skillet or cooker and set them aside while the sabudana soaks.
Simply cover the potatoes with enough water to create a pressure cooker, set it to medium heat, and wait for four to five whistles.
In an Instant Pot, you may steam the potatoes by adding the necessary amount of water.
5.Only open the cooker lid once the pressure has naturally decreased. After removing the potatoes, let them to either fully cool or reheat. Next, slice and peel them.
You may even shallow fry the potatoes and then add them to the khichdi in place of boiling them.
6.Preheat a frying pan or kadai (wok). Add ½ cup of moongphali, or peanuts.
7.Roast the peanuts over medium-low heat, stirring often.
8.Roast the peanuts until they are crispy. The peanut skins will get roasted or caramelized.
9.After turning off the heat, set aside the peanuts to cool. The peanut skins can be peeled off, if desired.
10.Place the cooled roasted peanuts in a blender or small grinder jar.
8.Roast the peanuts until they are crispy. The peanut skins will get roasted or caramelized.
9.After turning off the heat, set aside the peanuts to cool. The peanut skins can be peeled off, if desired.
10.Place the cooled roasted peanuts in a blender or small grinder jar.
11.Pulse the peanuts to a coarse powder using the option. Avoid grinding the peanuts all at once as this may cause them to release their fat.
We just need to create a coarse or semi-fine peanut powder, therefore grind in little portions for a brief period of time. Using a mill and pestle, you may even coarsely ground the peanuts.
We just need to create a coarse or semi-fine peanut powder, therefore grind in little portions for a brief period of time. Using a mill and pestle, you may even coarsely ground the peanuts.
12.Place the soaked and well-drained sago pearls in a tray, plate, or mixing bowl. Next, incorporate the powdered peanuts into it.
13.Incorporate ½ to 1 teaspoon sugar and edible rock salt (sendha namak) according to taste.
We utilize rock salt in Hindu fasting When preparing this meal on non-fasting or ordinary days, common salt can be substituted for the rock salt.
14.Blend well using a spoon.
15.In a heavy pan or kadai, heat three tablespoons of ghee or peanut oil (or your preferred oil). Keep the heat on low to medium-low.
16.Include a tsp of cumin seeds. Allow them to brown and crackle.
17.Next, add one chopped green chili (about ½ to 1 teaspoon).Fry for a brief period of time over medium-low heat.
18.Add the chopped cooked potatoes at this point.Stir and cook for one minute over medium-low heat.
19.The mixture of sabudana and peanut powder is next added. Stir well.. Sauté for three to five minutes over low heat, stirring constantly.
20.Sago pearls should be sautéed until they turn transparent. Sample a few fried pearls of sabudana. There shouldn’t be any raw flavor.
After cooking, remove from the heat. Avoid overcooking the sabudana as it may get chewy and lumpy.
21Next, add 1 tsp lemon juice to give it some tang.
22.Add a tablespoon or two of finely chopped coriander leaves.
Sabudana Khichdi can be served warm or hot. You may also add some grated fresh coconut and a few coriander leaves as a garnish while serving.
Sago khichdi can be eaten plain or as a side dish with sweetened curd (yogurt) or a specially prepared coconut chutney during fasting days.
Sago khichdi can be eaten plain or as a side dish with sweetened curd (yogurt) or a specially prepared coconut chutney during fasting days.
