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Saturday, January 15, 2011

Sabudana(Sabbakki) Kichdi

1 - 11/4 cup Sago / Sabudana / Sabbakki
1 small / medium sized Potato
1/4 cup Peanuts
2-3 Green Chillies
4-5 Curry leaves
Salt to taste
Pinch of Turmeric powder
1tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 1.5 tsp Lemon Juice
5 - 6 strands of Coriander leaves
2 tsp Ghee

Soak sago in water for about 2-3 hrs. Drain the water and keep it aside.

Cook the potato in a pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer skin of potato, chop it into medium sized thin pieces as shown in the picture below.
Chop coriander leaves and green chillies into small pieces as shown in the picture below.
Dry roast the peanuts and crush them in a mixer as shown in the picture below.

Put mustard seeds, cumin seeds seeds, ghee in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies and fry them for about 30-40 seconds. Add chopped potato, turmeric powder, salt and fry them for about 3-4 mins in medium flame.

Add soaked sago, salt, sprinkle little amount of water and mix them well. Cook them in medium flame by covering a lid for about 8-10 mins. Keep stirring the mixture once in 2-3 mins. Add the crushed peanuts and mix well.

Garnish with chopped coriander leaves and serve hot. I tried this recipe from Khana Khazana. Thanks Sanjeev Kapoor for the recipe.


Unknown said...

Hi Krishnaveni,
I am a big fan of your blog.
I tried sabudana tasted really well...
The only problem is it was too sticky..
Is it ok to be like that or did I go somewhere wrong?


Krishnaveni said...

Thanks for the compliment :)

To avoid the stickiness of the Kichdi:
1) Use non stick pan and spatula (Don't use sharp edged spoons)
2) Stir the Kichdi slowly/carefully at regular intervals
3) Sieve the soaked Sabudana to remove all the water content and keep it aside at-least for 15-20 mins
4) Use Sabudana of good quality

rk said...

I don't usually add potato but I will start now :) As for Ramya's question, if I may, I think stickiness can also be caused by soaking sabudana for too long.

Unknown said...

pray tell when to add the crushed peanuts !!

Krishnaveni Nalka said...

@ Unknown,

Updated the recipe. Thanks for informing.