If you grew up in Maharastra, poha (flattened rice), sabudana (white tapioca pearls), and upma (savory semolina) are few of the staples in a household. Although, sabudana wasn’t made that often in my house. It was only made especially when my mom would fast on an auspicious day. She would make this with lots of peanuts, boiled potatoes, freshly crushed black pepper, and generous amount of lemon juice. I am sure everyone has a type of sabudana khichdi they like, but the way my mom made it – is my favorite. It was non-sticky, had right amount of spices and just perfect. Staying far from home has made me crave for my childhood favorites even more. Here is my version of this uber delicious sabudana khichdi –
Ingredients: Serves 4
2 cups sabudana
3-4 cups water
2 vertically slit green chillies
2 tsps black pepper powder
5-6 roughly torn curry leaves (gives the raw fragrance)
2 tbsps oil
1 and 1/2 tsp cumin seeds
2 cups chopped and cubed potatoes, soaked in cold water
1/2 cup dry roasted & unsalted peanuts
Salt to taste
Juice of 1 lemon
1/4 cup chopped coriander/cilantro
*Put the sabudana in a bowl. Wash it 5-6 time or until the water is clear.
*Now soak them in water for 30-40 minutes. Drain the excess water and let keep it in a colander for 5-6 hours or overnight and let it dry and fluff up.
*In a deep pan, heat the oil on a medium flame.
*After a minute or so, add in the cumin seeds, curry leaves and green chillies. As they begin to crackle, add potatoes (without the water they are soaked in) and cook them on a low flame until soft , stirring occasionally. Add some salt (Go easy here as we will add some salt in the sabudana too. )
*In the meantime, roughly crush the peanuts in the blender.
*Prep the sabudana with – some salt, peanuts, lemon juice, and cilantro. Mix it well.
*Add black pepper to the potatoes and give it a last stir before adding sabudana. Then add sabudana, and cook it until it turns translucent.
Give it a taste test and adjust salt per your preference.
*Turn off the heat and let it sit for 10-15 minutes.
*Serve it warm with yogurt ❤
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!