This is a staple breakfast during festival season in India. It
is also known as fasting food. I love having this for breakfast or as a tea
time snack.Super easy to make as you basically mix all ingredients and cook for 2 mins. hence the name khichdi, which literally means a mixture or mess.
I was inspired to share this recipe as a friend had it at my place one day & wanted to know how to make it. I had never even thought of sharing such a simple recipe, but once you eat it, you definitely want more. So Sandy, this ones for you!!
So here goes...
Ingredients: ( Makes 2-3 servings) (Not recommended if you are allergic to peanuts)
- 1 Cup Sabudana or Tapioca Sago
- ¼ Cup water
- 2-3 tbsp. Oil or ghee (clarified butter)
- Salt to taste
- ½ Cup Ground roasted peanuts or danyacha kut (add more or less as you like)
- 1 tbsp. Sugar
- 4-5 Green curry leaves
- 2-3 Green chillis chopped
- 2-3 tsp. Cumin seeds
Method:
- Wash and soak the sago in ¼ cup of water. This it the most important step, do not use more water. The best way to judge this is by placing the sago in a pot & adding just enough water to soak it.
- Soak overnight or at least 4-5 hours.
- Once its well soaked, add all the ingredients except oil to the sago and mix gently with your fingers.
- Heat oil or ghee in a pan, add cumin seeds, chilli & curry leaves.
- Once the seeds crackle, reduce heat or take pan off the burner. Then add the sago mixture & stir gently.
- Cover & cook on low flame for 2 mins, not more.The sago should not stick to the bottom of the pan.
- Remove from the pan & serve hot.
This is a really easy recipe, but most important thing is
the technique. You can master it over time, but if you follow the steps correctly
you should have a nicely soaked (not soggy) tapioca sago.
Serve with plain yogurt or butter milk.
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