SABUDANA KHICHDI WITH CURRY LEAVES MASALA

Sabudana khichdi is a very simple dish and a favourite of many of us. We also eat it during the fast with just a few ingredients that we are allowed to eat during that period. Today's recipe is with a little twist. I have used the curry leaf masala to make it different and more healthier.We all know the health benefits of curry leaves. They are a rich source of vitamin A, calcium and folic acid and among other things can prevent early development of cataract. Popularly known as curry patta, they are used very often in the South Indian food. They are also used as an herbal tonic in Ayurvedic medicine. Including this ingredient in your daily diet has many proven health benefits. They can be used both raw and cooked. Kadi Patta leaves are best consumed fresh.

Sago or sabudana is a food which is full of energy and carbohydrates. It is extracted from the center of sago palm stems in the form of starch. It is also known as tapioca pearls. If is one of the wholesome diet of starch and carbohydrates and is used in a lot of Indian dishes..

Ingredients:

Sago / sabu dana  ....  1 cup

Potatoes .... 2 medium 

Curry leaves ........ 1/2 cup ( about 6-7 sprigs)

Cumin seeds ............ 1 tsp

Asafoetida ................ a pinch

Turmeric powder ..... a pinch

Sambar powder ....... 1 tbsp ( you may use equal quantity of any podi or dhaniya jeera powder instead)

Green chillies ........ 1-2  (slit)

Garlic paste ..... 1 tsp

Ginger paste .... 1 tsp

Dessicated coconut ... 1 tbsp

Crushed peanuts .. 2 tbsps

Lemon juice ... half lemon or as per your liking

Salt ........ to taste 

Oil .... 2 tbsps

Coriander leaves ... handful

Method:

1. Soak the sago with just enough water to cover them. Set aside for 1 hour or more.

2. When the water is absorbed spread them on the kitchen towel. They may be sticky initially but spread them and keep separating them with your hands from time to time until each grain is separate. It may take a couple of hours. Sprinkle a little water if needed.

3. Meanwhile boil the potatoes. Peel and cut them into small pieces.

4. In a mixer grind the curry leaves, garlic, ginger and lemon juice adding a very little water if needed.

5. In a pan heat the oil and add asafoetida and cumin seeds. When they crackle add a few curry leaves and the slit green chillies.

6. Now add the blended curry leaf mixture and saute until the oil separates.

7. Tip in the potato pieces and the mentioned spice powders.

8. Now add the sabudana, crushed peanuts and stir carefully until well mixed and done. Do not overcook them as the khichdi will become sticky.

9. Finally squeeze the lemon juice and garnish with dessicated coconut and fresh coriander leaves.

Serve hot.

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