It’s not predictable or boring; it has just become tradition nowJ.
Ever since I first learnt that P likes “sabudana khichdi”, her birthday breakfast has always been this. And today is no different.
It’s an easy to make, light breakfast choice. And for me, it’s quite a comfort food.
Here’s how I made it.
Ingredients:
Tapioca i.e. Sabudana (2 cups)
Green chillies (4-5)
Curry leaves
Cumin seeds (Jeera)
Salt (to taste)
Sugar (a pinch)
Boiled potatoes (1 big or 2 small)
Lemon (1/2)
Ingredients for Garnishing:
Peanuts
Coriander
Recipe:
- Soak the sabudana in water for around an hour.
- Drain the water out but not completely. A little moisture is great.
- Add salt, sugar and leave it out overnight.
- In a pan, take 3-4 tbsp of oil or ghee if it’s a special occasion like today J
- Temper the cumin seeds and the curry leaves.
- Add vertically slit green chillies.
- Add cut up boiled potatoes.
Tip* - I boil the potatoes ahead of time and stick them in the fridge. They are easy to work with and don’t crumble.
- Add additional salt.
- Let is sauté for about a min or two.
- Add sabudana and let it cook for about 10 minutes.
- You may need to sprinkle little water if it looks too dry.
- If you can do without adding water, that’s best. Water can make it sticky and lumpy.
- Squeeze in the lime.
For the garnishing:
- Add chopped up coriander.
- Add roasted, crushed peanuts.
Roast peanuts. Remove peel and crush. You can do this ahead of time as well. I usually have a jar of roasted crushed peanuts at home, and it makes for some good salad garnishing.
This is the last birthday for Miss Taneja being just that….Miss Taneja.
A very very very Happy birthday, Pinkaa!!! J We wish you the very best for an amazing year to come.
Who knows what your hubby will have in store for you next year. Or maybe he’ll read this blog and follow my recipe then? J
Pairing – a hot cup of ginger tea!
Once you do the tadka stuff and mix the sabudana in, take it off the burner and set in a microwaveble container. Sprinkle a little water.
ReplyDeleteThen microwave it covered for 5 minutes first, then mix it well, then another 4-5 minutes, then mix again. Then keep microwaving and mixing every 1-3 minutes until cooked.
This allows you to cook the khichdi with very little oil or ghee (healthy way, I mean) and it tastes great without forming sticky lumps or hard granules. :-)
Finally, you could also add grated coconut for garnishing.
Good tip, will try the microwave option next time.
ReplyDeleteWhile I like grated coconut in 'pohe', I'm not a big fan of it as a garnish on sabudana khichdi.
But thanks, you sound like a pro!