Tuesday, February 17, 2015

sabbakki/sabudani/tapioca khichadi

sabbakki/sabudani/tapioca khichadi

Today being maha shivaratri fast, I had prepared sabudani khichadi and senga laddu(undi).I could post only the recipe of shenga undi/ground nut laddu other day.Here comes the recipe for sabudani khichadi.This is exactly how my grandmother used to prepare it.Again dedicating this recipe to my late grandmother(mother's mother).
The required ingredients are:
  1. thoroughly washed sabbakki/sabudani,soaked overnight. 3 cups
  2. 1 medium sized potato thinly cut
  3. 2 green chilies cut
  4. ghee 2 tbsp
  5. cumin/jeera 1/2 tsp
  6. roasted peanut/groundnut powder 1/4 cup
  7. sugar 1-2 teaspoons or as per requirement
  8. salt to taste.

Method of preparing the Khichadi:

1.Heat a heavy bottom kadhai.
2.add ghee to melt and jeera/cumin seeds to splutter.
3.Add green chilies.saute for a few seconds.
4.Add potato and fry till the potatoes are cooked.

5.Add soaked sabudani/sabbakki/tapioca.I added 3 cups  of soaked sabudani.

6.after stirring the above ingredients for a minute or so add powdered peanut and sugar and salt.
7.cook  covered stirring in between.

8.After a total of 10. minutes my khichadi looked ready.The sabudani should turn transparent .This is the important point to make a tasty khichadi.If the sabudani is raw, does not make a great khichadi.
keep on a medium to low flame stir occasionally.
9.Serve with some curd and shenga undi/peanut laddus.As in the picture below.

My grandmother would avoid lemon/lime juice,mustard seeds turmeric powder ,coriander,curry leaves in the vrat recipe.
She would some times make a simple greenchili,salt and roasted peanut chatni to go with this khichadi. 
For a variation you can try this recipe with green chili+turmeric powder to make a yellow colour khichadi
or red chili powder to get red coloured khichadi.
Some lime/lemon juice and fresh coriander will only enhance its flavour take this regular vrat  khichadi to next level.
Why not try it for a breakfast  I mean for a change?Give it a try!

No comments: