SABUDANA KHICHDI


RECIPE

Clean and wash sago seeds well with water and soak them in water just enough to immerse them. 
Ensure to use less water else the sago seeds will become mushy and sticky while cooking. 
This is the most important step to prepare non sticky sabudana khichdi.

Once the sago seeds have absorbed the water ,
Add Ghee in a pan and then add some Cumin seeds, roasted peanuts, boiled chopped potatoes, chopped
 green chillies, curry leaves, ginger pieces,slight turmeric powder(optional) and red chilli powder (optional),Salt as 
per taste and mix well. Ensure to not keep the flame very high.
Finally add some lemon juice & Garnish with coriander leaves and serve hot. 

Sabudana khichri is an Indian dish made from soaked sabudana. It is the dish of choice when an individual 
observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. It is typically prepared in 
Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat. 

What is sago seed?
Sago seeds are small, starchy pearls derived from the inner pith of the sago palm tree. 
They are commonly used in Asian cooking and are known for their ability to thicken soups, puddings, and other 
dishes.
Sago is almost pure starch, being composed of 88 percent carbohydrate, 0.5 percent protein, and minute amounts of
 fat, and contains only a trace of B vitamins. It is a basic food of the southwest Pacific area, where it is used in meal
 form to prepare soups, cakes, and puddings.

What is sago called in english?
In many countries including Australia, Brazil, and India, tapioca pearls made from cassava root are also referred to
 as sago,sagu, sabudana, etc.






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