Like idly-sambar is for south-Indians, sabudana kitchadi is for maharastrians. Once a colleague of mine Roselin brought this to office, that was the first time
I tasted it, loved it and I learnt to prepare this from her. Until I dug into the
web, I thought sabudana is no healthy ingredient and had a dumb taste but for the condiments used to prepare it. But the internet lit upon me the goodness of
these tiny pearls. Sabudana is made of tapioca and is non-gluttonous and very
very healthy and cooling to the body. In olden days sabudana or sago was made
in cottage industries and were mostly unhygienic which is another reason we at home used to avoid it for, but now with industrial manufacturing in place this is not an issue; so all of us can happily relish it. I would call this a wholesome breakfast as this is
full of multi-nutrients.
Ingredients:
1. Sabudana
– 1 cup
2. Potato
– 2
3. Peanuts
– 1/3 cup
4. Mustard
seeds – ½ tsp
5. Cumin
seeds – ¼ tsp
6. Green
chilies – 2 chopped
7. Curry
leaves -1 sprig
8. Asafoetida
-1 pinch
9. Salt
as per taste
10. Oil
– 1 tbsp
Method:
Step 1: Soak the sabudana in
water for 30 minutes, then drain the water and leave it covered overnight. Some
people leave it soaked in water the whole night and others soak just for 2
hours; it depends upon the type of sabudana grains you use. Just make sure they
neither get dissolved nor are hard in the centre.
Step 2: Dry roast the peanuts, let it cool for some time and then grind it coarsely in the mixer.
Step 3: Wash, peel and cut the
potatoes into small cubes.
Step 4: In a non-stick pan, heat
oil, splutter mustard & cumin, sprinkle asafoetida, add curry leaves &
green chillies and then sauté the cubed potatoes in it with some salt until
they are done.
Step 5: Now add the sabudana, peanut powder, salt and mix with light hand so as to not mash the Kitchadi.
Step 6: Once mixed well, turn off
stove immediately; not much cooking is required; else sabudana would become
lumpy.
Step 7: Serve hot with curds if
necessary. Actually this goes best without any accompaniment.
No comments:
Post a Comment