Sago = A
starch extracted from the sago palm that is processed into flour, meal
and pearl sago.
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
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.
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
immediately. If you keep it for too long the sabudane will form clumps.
Garnish with a little bit of lemon juice, grated coconut, and chopped
Nothing beats a well-made Sabudanya Chi Khichadi. Serve with a dollop
of fresh plain yogurt. Enjoy hot!