This is another favorite that I learnt to make after a lot of trials.
Sabudana khichdi is made regularly, almost every week, in Maharashtrian households, on vrat or days of fasting ... usually a Thursday. Or on festivals that require fasting as a ritual.
High on starch, this is the perfect thing to fill you till you can have a full meal.
Most people find making this tricky. So did I. The key is to have the sabudana properly soaked. My Maharashtrian friend had told me to soak it for 1 hour and then take out of the water and spread it on a flat plate and leave it overnight.
About an hour or two later, I leave it in the fridge, without a cover on ... for the next day / the day after .... any day ... no probs.
All I have to do is take it out and crumble with hands .... it loosens out and is ready.
Roasted and crushed groundnuts
Boiled potatoes - peeled and roughly crushed into medium sized pieces
Chopped green chillies
A little red chilli powder
Salt to taste
Sugar ... a little more than usual ... the perfect sabudana khichdi is slightly sweetish
How to :
To prepare the sabudana mixture ..... put the soaked sabudana in a bowl.
Add salt, sugar, red chilli powder and the crushed groundnuts to it and mix well ... loosely seperating the pearls.
Add the mustard seeds, curry leaves, green chillies and the crushed boiled potatoes.
Fry for a while.
Add just a little salt for the potatoes.
Fry well and then add the sabudana mixture.
Mix well and fry for sometime.
It is usually eaten with curd on the side. Or Kokum ki Amti.