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Sabudanya Chi Khichadi 

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Sago = A starch extracted from the sago palm that is processed into flour, meal and pearl sago.

Sabudanya chi kchichadi is made out of sago & peanuts, it is seasoned with green chilies and cumin and is usually made with ghee. Simple and spicy sweet this is a well loved Maharashtrian dish. It is usually eaten as a Sunday morning breakfast or a mid-afternoon / evening snack. 

It is especially made during certain festivals when women are fasting. During fasts women cannot eat anything made out of flour, onions, garlic and ginger. Fruits and nuts are allowed during many major fasts. 

 It takes a certain skill to perfect this dish as the ingredient known as "Sabudane" or sago can be very tricky to prepare as it can get sticky and soggy. The art is to make the sago beans separate and fluffy. 

2 cups Sabudane / Sago pearls
3/4th cup dry roasted salted Peanuts, coarsely ground
1/4th cup Cilantro/ Coriander leaves, chopped finely
1 teaspoon Cumin seeds
1 to 2 green Chilies, chopped into 1/4th inch pieces
4 tablespoons Oil or Ghee
1 teaspoon Salt
4 teaspoons Sugar
2 tablespoons Lemon juice
1/3 rd cup freshly grated Coconut

Quick tip: Many Asian grocery stores now have UNSWEETNED dried coconut. That is a real time saver and will keep in the refrigerator for a long time. Measure the quantity mentioned in your recipe and add in just enough warm water for soaking. Soak for 15 minutes. Use as directed in the recipe.

Or use the ready fresh frozen shredded coconut found in many Indian grocery stores. 

Deep ready shredded coconut bag.jpg (717699 bytes)    Shredded Coconut.jpg (471681 bytes)

Click images to see larger images 

Wash the sabudane at least two to three times with luke warm water. You will notice the water will become cloudy white with each washing. Drain the water from the sabudane, keeping enough water for soaking the sabudane. Soak for 20 minutes.

Hint : Stop draining the water once it starts to drip, drop by drop. Keep the sabudane overnight for soaking for best results. This way the sabudane will absorb all the water and will become soft and will cook well. The next morning un-clump the sabudane with your fingers and splash cold water a couple of times for more soaking. Keep Aside for 10 to 15 minutes.

Add the coarsely ground peanuts, grated coconut, salt, sugar, the lemon juice and a little bit of the cilantro/coriander leaves. Mix well.

Heat the oil in a pot over medium high heat. Add the cumin seeds and the green chilies. When the cumin seeds start to sputter add the sabudane mixture. Stir gently for about 5 to 8 minutes uncovered. You will see the sabudane start to become colorless. This is a sign that they are getting cooked. Adjust the salt and sugar to your taste.

Close the lid for only a few minutes to cook. Remove immediately. If you keep it for too long the sabudane will form clumps. Stir well.

Garnish with a little bit of lemon juice, grated coconut, and chopped cilantro/coriander leaves.

Nothing beats a well-made Sabudanya Chi Khichadi. Serve with a dollop of fresh plain yogurt. Enjoy hot!

 

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