One of my most favorite foods....and how did I not blog about it for soooo long?????? Haven't met a 'Maharashtrain' yet ...who does not like 'Sabudanyachi Khichadi'. It's everyones favorite! Though everyone might have a little 'choice' how they like it done. Like my sister..prefers it not so well done. She says the Sago should still look little 'Whitish'. Others may like it cooked well..where the Sago turns translucent.I like mine...in the mid-way.Not so white but not totally translucent either. There is a 'technique' involved.Perfect soaking of the sago, the way to stir fry it, how long to cook it.... The Sago should be cooked.... but not so much that it starts to stick together and become rubbery and chewy.So making 'Proper' Khichadi is an 'art'! Each individual sago pearl should remain separate....That's the perfect version!
Here is the recipe of our childhood.....adulthood...all time favorite!!!
1 cup soaked sago(method follows)
1/4 cup boiled potato chopped
1/4 cup crushed roasted peanuts (coarse powder)
2tsp cumin seeds
2-3 green chilies cut
1tbsp ghee ( for the 'real' taste) / oil / butter
sugar (1/4tsp or so)
Cilantro, fresh grated coconut, lemon juice for garnishing
1) Wash Sago with cold water twice. Drain 'almost' all the water off.Keep little water in the sago (may be 1/4 inch on top of soaked sago).Let it soak for 4-5 hrs or overnight(preferably overnight).The Sago should plump up and look like individual pearls.It should not be 'wet' to touch.
2) Heat the ghee in a kadhai, add cumin seeds, chilies and boiled potatoes.Fry for 1-2 mins.
3) Add the soaked Sago, peanut powder, salt. Mix well on medium flame.
4) Keep stirring to avoid lumps in the sago. Add sugar(just little for taste)When the sago starts turning little translucent, turn off the heat.Otherwise it will start clumping together.Take off the heat.DO NOT COVER SABUDANA KHICHADI WITH LID while cooking.It will become sticky.
6) It is also served with cool 'cucumber raita'- Finely cut cucumber in Yogurt .
(A famous dish is Pune is called 'Kakdi Khichadi' meaning 'Cucumber and Sago Khichadi'). This place that makes and sells it....makes hundreds of plates of this 'Maharashtrian' favorite everyday.....