Thursday, May 28, 2015

Sabudana Khihdi / Sabur Khichuri

Sabudana or Sago Pearls are fasting staples. They remain in the kitchen pantry throughout the year but scarcely they are seen. But on the days of puja or fasting they make a grand entry. We make a mash using sago pearls, bananas, milk, sugar and fresh scraped coconut. Some really like this, but I am not that fond of sweet so more or less I used to stay away from that.

how to cook Sabudana Khihdi

how to cook Sabudana Khihdi

Sabudana Khichdi is a very typical Marathi dish, which I came to know of from one of my distant sister-in-law who is a Marathi. She also told me about Sabudana Vada and Sabudana Kheer. We Bengalis also make Sabudana Kheer but that is more subtle and meant for sick days, when we are unable to eat or drink any good food. Ma used to make Sabudana Kheer for me when I used to have fevers. Sulking with high temperature soul wanted some really spicy potato fritters / alur chop but all I got was tasteless sticky sago pearls boiled in milk and little sugar. Bizarre!!!

how to cook Sabudana Khihdi

how to cook Sabudana Khihdi how to cook Sabudana Khihdi

So when I heard of sabudana khichdi I lost no time in making it because it can be a good replacement for oats sometimes. Besides its light and tastes really great. I wish more and more Bengali knew this, so that they could make such a beautiful dish too.

how to cook Sabudana Khihdi

Sabudana Khihdi / Sabur Khichuri
Serves 2

Sabudana Khihdi / Sabur Khichuri, Sabudana Khihdi / Sabur Khichuri recipe, how to cook Sabudana Khihdi / Sabur Khichuri, how to make Sabudana Khihdi / Sabur Khichuri

  • 1 and 1/2 cup sago pearls
  • 1 small potato - peeled and cubed and boiled
  • 1/2 cup toasted and salted peanuts - roughly pounded
  • 2 green chilies - chopped
  • 1 small carrot - cubed and boiled (optional)
  • 1/4 cup green peas - boiled (optional)
  • 6-8 fresh curry leaves
  • 1 tsp cumin seeds
  • 1/4 tsp hing / asafoetida
  • salt
  • a pinch of sugar
  • a few coriander leaves 
  • Juice of 1/2 lemon

Note: If you are fasting then do not add hing / asafoetida, turmeric powder, curry leaves, and green peas.

  • Soak the sago pearls in water for 4-5 hours or overnight if possible. They will swell up in size and finally it will become around 2 and 1/2 cups of sago pearls. However know the nature of your sago pearls. Some requires soaking over night and some requires 2 to 3 hours of time and some requires a few minutes of steaming. If you soak it longer than required it will become soggy.
  • After it is soaked enough drain the water and keep the swollen sago pearls aside.
  • Heat oil in a kadai / pan and add in hing / asafoetida, cumin seeds and curry leaves.
  • As they start sizzling add in the cubed boiled potatoes and other veggies of your choice, salt and sugar. Traditionally you only add potatoes in this dish. But since I did not make it for any fasting purpose I added some veggies.
  • Sauté for 1-2 minutes. Do not let the potato and veggies burn or stick to the bottom of the pan. In the later case add a sprinkle of water.
  • Now add the strained sago pearls and pounded peanuts.
  • Mix generously and stir so that they do not stick to the bottom of the pan.
  • Add water if you see your sago pearls need a little more cooking.
  • Cook until the sago pearls become a little translucent to the edges. If you do not understand by watching taste a little. If it tastes hard cook a little more.
  • Taste and adjust seasoning. 
  • Add the lemon juice and put off the flame.
  • Garnish with chopped coriander leaves and serve hot.

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