Sabudana khichadi is a flavorful preparation using sago (sabudana) along with peanuts and a handful of other basic ingredients. Maharashtrian style sabudana khichadi is a simpler version of sabudana khichadi. It is mildly flavored and gives such a pleasant break from the regular sabudana khichadi.
Of course, properly soaked sabudana is indispensable for any sago preparation. In the post for sabudana khichadi, I have explained the dos and don’ts for it. Sabudana khichadi has been flavored with cumin seeds (jeera). Peanuts are indispensable for any sabudana khichadi, I mean I think so. However, this recipe treats them a bit different. Roasted peanuts are not powdered or ground completely, instead, either a combination of wholes and powdered peanuts is used or while grinding care is taken that there should be a coarse mix. Potatoes, green chilies, coriander leaves, lemon juice are some fresh ingredients used for the Maharashtrian Style Sabudana Khichadi recipe. Other than these salt and sugar have been added. No other spices are used and this simplicity makes this recipe so special.
Sabudana is a healthy ingredient and the best part is that is can be consumed during fasts. Therefore plenty of sabudana recipes are there on the blog. My favorite being sabudana vada, that is crisp patties of sabudana oozing with flavors. View its recipe here. Sabudana thalipeeth is another dish that comes from the Maharashtrian cuisine and gives a good break from khichadi and vada. Here is the recipe.
1.The recipe serves 3-4 persons.
2.Heat 2 tbsp of oil. Add 1 tsp cumin seeds (jeera). Let them crackle.
3.Add 1 finely chopped potato and 2 chopped green chilies.
4.Cover and cook till the potatoes turn soft.
5.Meanwhile, add ½ cup coarsely ground roasted peanuts to 1 cup properly soaked sabudana.
7.Add to the potato and chilies.
8.Add in salt to taste.
9.Cook for 10-12 minutes on low flame, stirring regularly.
10.Add 1 tsp sugar.
11.Next goes in the juice of 1 lemon.
12.Finish off with a handful of chopped coriander leaves. Serve warm. Bon appétit!
PREP TIME 10 minutes + 4-6 hours soaking time
COOK TIME 15 minutes
TOTAL TIME 25 minutes + 6 hours passive time
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