Wednesday, August 6, 2014

SABUDANA KHICHDI (Vrat ka Khana)


This dish can be eaten on Kartik Ekadashi and I am posting a few VRAT KA KHANA recipes. On the Vrat / fasting days people refrain themselves from the normal food like cereals and grains and restrict to fruits, milk products, peanuts,coconut, dishes made with sabudana (sago), makhanas and Kuttu or Shingara flour ( flour made from water chestnuts).Vegetables supposed to be eaten are potatoes and sweet potatoes. Ekadashi Vrat food is usually flavoured only with black pepper and rock salt. However some people like to add all the spice powders.You may add if you wish to.



Ingredients:
Sabudana ....... 1 cup
Potato ............ 1
Cumin seeds .... 1 tsp
Peanuts ........ 1 tbsp.
Rock salt ...... to taste
Black / white pepper powder .. 1/2 tsp.
Lime juice or amchoor for flavouring.
Oil or ghee.
Coriander leaves for garnishing.

Method:
1. Soak the sabudana for 4-5 hours with just enough water to cover them.
2. Boil the potato and cut into small pieces.
3. Dry roast the peanuts and grind them coarsely.



4. In a pan heat a little oil. Add the cumin seeds,when they crackle add the potatoes, salt, amchoor powder and black pepper powder. Mix well.



5. Now add the soaked sabudana and keep stirring until cooked.(when it becomes translucent it is done. It takes only a minute ) Do not place the lid on the pan as the khichdi will become sticky.
Garnish with coriander leaves and serve hot.


On the days you are not fasting you can make it as chatpata as you desire adding green chillies and spices.

26 comments:

  1. Wonderful looking sago khichdi..

    ReplyDelete
  2. Tried the above recipe... i think sabudana should be soaked in water for about 10 mins and not 4-5 hours as i tried it for 4 hours and sabudana got completely diluted and ultimately i became a good sabudana curry instead. Correct me if i m wrong.

    ReplyDelete
    Replies
    1. Hi Ojaajha,
      There are many varieties of sabudana in the market..thick ones and small ones also are of 2 sizes.. it all depends on the variety we use..you get to know once you try it out...In Brazil we soak them overnight too.

      Delete
  3. We make it at home in similar fashion :). Nice clicks

    ReplyDelete
  4. i love this khichdi any time. shobha your feeds are not showing on my dashboard. the last recipe it shows is moong dal pakodi and i kept thinking how come no new post from u and here i see three four which didnt show up on my dashboard. now i wonder if my updates are showing up or not for everyone

    ReplyDelete
    Replies
    1. Meena, I don't know why.. maybe because recently I have moved to my own domain..

      Delete
  5. Sabudana kichdi looks yummy! congrats on winning the master chef contest at Divya's space! glad to follow u :) pls do visit my space when you are free :)

    ReplyDelete
    Replies
    1. Thanks for the wishes.. will surely drop by

      Delete
  6. I have not acquired a taste for sabudana but I like khichdi and poha kind of things. I have some at home, got to try.

    ReplyDelete
    Replies
    1. Balvinder, even I can only eat a very little quantity of this khichdi.. I feel it is heavy.

      Delete
  7. Hii.. Thanks for you posting this blog.
    I bookmarked this blog. I will try it this in summer.
    Best Restaurants in Gurgaon

    ReplyDelete
    Replies
    1. Thank you so much Reena.. do keep visiting

      Delete