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.
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.
looks yummy
ReplyDeleteDelicious kichadi,luks gr8!
ReplyDeleteThanks dear
DeleteWonderful looking sago khichdi..
ReplyDeleteThank u Priya
DeleteHealthy and yummy dear...
ReplyDeleteYes very healthy ..
DeleteThanks
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.
ReplyDeleteHi Ojaajha,
DeleteThere 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.
Simple and delicious vrat ka khanna..
ReplyDeleteDivya's Culinary Journey
Yes Divya.. thank u
DeleteWe make it at home in similar fashion :). Nice clicks
ReplyDeleteThanks for liking dear
Deletei 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
ReplyDeleteMeena, I don't know why.. maybe because recently I have moved to my own domain..
DeleteDelectable recipe :) Happy to announce that you have won the master chef contest :)
ReplyDeleteRound up of the Master Chef Contest - Nominees and Winners announced
You Too Can Cook Indian Food Recipes
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 :)
ReplyDeleteThanks for the wishes.. will surely drop by
DeleteI have not acquired a taste for sabudana but I like khichdi and poha kind of things. I have some at home, got to try.
ReplyDeleteBalvinder, even I can only eat a very little quantity of this khichdi.. I feel it is heavy.
DeleteThanks Shama
ReplyDeleteThank you so much Reena.. do keep visiting
ReplyDeleteYou can use green chillies n curry leaves in fast also...
ReplyDeleteWe Sindhis don't use them during the fasting period. even coriander leaf is just for garnish. it Was discarded after clicking the picture
Delete