Sabudana khichdi

Sabudana/Sago /ˈseɪɡoʊ/ is a starch extracted in the spongy center, or pith, of various tropical palm stems, especially Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. A type of flour, called sago flour, is made from sago. The largest supply of sago comes from the East Indies. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes. In India, it is known as sabudana (Hindi: साबूदाना).

Nutrition: 100 grams of dry sago typically comprises 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10 mg of calcium, 1.2 mg of iron and negligible amounts of fat, carotene, thiamine and ascorbic acid and yields approximately 355 calories.

As its high in energy and carbohydrates, sabudana is prepared typically during navratri ( 9 day Hindu Festivity involving fasting)  fasting to provide energy and sustenance. Sabudana khichdi is very popular during Navratri but it also makes a wonderful breakfast any day of the year.

Source: Wikipedia

This is one of my top 5 breakfasts. I love the soft squishy sago with the crunchy peanuts, sweet, sour and hot perfumed with curry leaves and mustard, its a winner in my book.

Recipe                                                                                               Print Recipe

Serves 4

Ingredients

1 cup Sabudana/Sago pearls

1 Onion - chopped

1 Green chilli - finely chopped

7-8 Curry leaves

1 cup dry roasted unsalted Peanuts

1/2 cup chopped coriander leaves

1 Potato - peeled and cut into cubes

1 tbsp Vegetable oil

1 tbsp Cumin Seeds

3/4 tsp Turmeric Powder

2 tbsp Lemon juice

1/2 tsp Red Chilli Powder

2 tsp Sugar

Salt to taste

Method

Soak the sabudana overnight in a bowl with enough water to cover its surface. They need to be soaked atleast for 5-6 hours, overnight is best. The Sabudana becomes soft and spongy and will expand after being soaked, the quantity is doubled.

Soaked Sabudana

Drain the sabudana, then sprinkle chilli, turmeric, salt, sugar and lemon juice on it. Let it stand for 10 minutes.Heat the oil in a pan and add the cumin seeds and curry leaves. When the cumin seeds darken in colour add the onion and green chilli. Cook till onion is transparent. Now add the potato cubes to it and fry till they get some colour. Now add the sabudana to the pan and mix well so that everything is combined. 

Sabudana being cooked - turns translucent

Take a ziplock bag and put the roasted peanuts in it. With a rolling pin bash the bag till the peanuts are crushed.

Crushed peanuts

Now add the crushed peanuts to the pan and mix it in. Add some chopped coriander (leave some for garnish) and check the seasoning, it should be salty, sweet, tangy with a little kick of chilli. Garnish with a few crushed peanuts and coriander.

Enjoy!