Sabudana kichadi is a popular dish from Maharashtra, India.It has no onion and garlic so usually made during fast/vrat during Hindu religious occasions.
The first time I tried this dish, I had soaked sago in lot of water and it was so sticky that I maintained one arm distance from this dish for long.
Later I learnt from a friend's mom that the sago pearls should be soaked in just enough water to cover the pearls to get smooth and fluffy pearls. Then I gave it another try and it was soft and quite tasty.
It's a very simple and easy to make recipe with very few ingredients. Do give it a try and you will have one extra option for breakfast.
Sabbakki/Sabudana/ sago pearls : 1 cup
Medium size potato : 1
Coarse Peanut powder: 3 tbsp
Sugar :1/2 tsp
Salt to taste
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Green chillies: 2-3
Curry leaves: 1 sprig
Turmeric powder: 1/4 tsp
Coriander leaves: 2 tsp
Method:
1. Soak sago pearls in just enough water to cover the pearls and leave it overnight. It will turn fluffy and soft in the morning.
2. Boil, peel and dice the potato and keep aside.
3. Mix in peanut powder, sugar and salt to the sago pearls.
4. Heat oil in a wok, add cumin seeds and fry for 30 seconds.
5. Add green chillies, curry leaves and turmeric and sauté for 30 seconds.
6. Add diced potato and stir well for 2-3 minute.
7. Next add the sago mixtures and let it cook on medium flame for 4-5 minutes until it turns transparent and soft.
8. Garnish with coriander leaves and serve hot.
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