Sabudana Wadas and Sago Khichdi. And especially, when my Mom cooks this Sabudanyachi Khichdi with aromatic cilantro leaves. Here I am cooking my Mom's recipe reminiscing my childhood days in my US kitchen.
Sago/Sabudana - 1 cup
Potato - 1 small
Peanuts/Groundnuts/Shenga - 1/2 cup
Cashews - 5 (optional)
Green Chillies - 8
Cilantro/Coriander leaves - few sprigs
Curry Leaves/Kadipata - a sprig (optional)
Cumin/Jeera Seeds - 1 tsp
Asafoetida/Hing - 1/4 tsp
Oil or Ghee/Clarified butter
Grated Coconut (optional)
Sugar - 1/2 tsp
How to cook Sabudana Khichdi:
- Wash sago twice and drain the water. Add some (about 2 tbsp) water and keep it aside for 5 - 6 hours. Check for softness after about 2 hours and sprinkle some more water if required. Sometimes sago gives a hard time soaking, depends on the quality.
- Dry roast the raw peanuts. The skin will come off easily. You can discard the skin. I prefer using peanuts with the skin, because the skin has nutrients too. Grind the peanuts to a coarse powder after cooling.
- Sago must turn almost double in size and soft to touch. If not, sprinkle some more water and wait for 15 more minutes. Add salt and sugar to the soft sago and mix well with hands.
- Peel the potato skin and cut it into thin or medium slices. Keep the slices in water to avoid blackening of potatoes. Finely chop green chilies and cilantro leaves. Wash the curry leaves and pat them dry.
- Heat a pan or skillet and add about 2 tbsp oil. Add cumin, asafetida and curry leaves. After few seconds, add potatoes and green chilies. Stir fry till potatoes are cooked and slightly crisp. Add little salt just enough for potatoes. Add cashews and fry for one more minute.
- Add sago, peanut powder, cilantro and cook for about 5 minutes at low flame till all the ingredients are mixed well. Garnish with fresh grated coconut.