Sago Khichadi (Marathi: Sabudana Khichadi)

Description  This is a tasty dish that is easy to make and my children like it a lot. By and large, women folks (usually in the rural region are good in making this dish) ... but this is recipe is simple to make and can be done by male duds like me :) I have observed that lot of people especially young children like it. This is best enjoyed as a breakfast or evening snack especially in the rainy or winter season. This is something that I have learnt from my mother and then enhanced on it by reading through some recipes on famous sites. If you have some friends/relatives (especially in-laws) visiting you for breakfast/evening snacks then don't make your maiden attempt... it can BOUNCE and go very very wrong. ;).  While serving, you should serve this HOT and garnish with cut coriander leaves. Put fresh lemon pieces and a tablespoon of curd into the plate.

Preparation Time (mins) : 60mins Cooking Time (mins) : 45mins Yield/Servings : 10-12 servings

Ingredients

Item Unit Quantity Comments/Instructions/Suggestions Sago (Hindi/Marathi: Sabudana) Cup 4 Prefer to take sago of big size for making the khichadi. Groundnut Powder Cup 1 1/2 If you don't get readymade roasted groundnut powder, then as a pre-procedure roast the groundnuts, peel the skin and then grind into a coarse powder. Cumin Powder (Hindi/Marathi: Jeera) Tbsp 3 Grated Coconut Tbsp 3 Potato Qty 3 Salt Tsp 1/2 Adjust as per taste Sugar (Optional) Tbsp 1 Adjust as per taste Ghee Tbsp 4 Fresh Green Chillies (Optional) Qty 2 Clean the green chilies and chop them into half-inch pieces. Making it too small might make the dish too hot. Curry Leaves Qty 2 Stems The curry leaves to be cleaned well before use. Take the curry leaves and discard the stem… that should leave you with 8-10 small leaves. Fresh Lemon/Lime Qty 2 Extract the lemon juice of one lemon. Cut the other lemon into 6-8 pieces for serving a purpose. Cilantro (OR Fresh Coriander as locals call it) (Marathi: Kothimbir / Hindi: Dhaniya Patta) Qty 6-8 Leaves Fresh coriander leaves to be cleaned well and chopped into small pieces. You may chop it using a chopper knife or scissors.

Procedure 1. Rinse the Sago 2-3 times in water. Then let it soak in water for 4-6 hours. Note: Don't add more water for soaking otherwise sago will become soggy and pasty. If the sago is small in size, add water to JUST submerse the sago. If the globules are big, then add water such that the water level is around 1 inch more than the sago after submersing. In case you feel that the water was more, spread the sago on a plate and keep them in the refrigerator for a couple of hours.  2. In a cooker, steam the potatoes for 10 mins. Keep them aside for cooling and then peel the skin off. Cut in small square pieces of half-inch long.  3. Take a big container and put the soaked Sago into it. Add Groundnut Powder, Cumin Powder, and Grated Coconut to the soaked sago. Mix it well such that the powder is evenly spread. To this add Salt and Sugar.  4. Take the Ghee in a large kadhai and put it on slow flame. Once the ghee heats up, add Curry Leaves and chopped Chilies into it. They will slightly splutter.  5. Put the boiled potatoes into the oil and slightly fry it for about 2-3 minutes.  6. Add all the mixture of Sago (in point #3) into this kadhai. MAKE SURE TO USE LOW FLAME FOR HEATING.  7. Once the Sago globules turn from white into transparent, the khichadi is ready.  8. Add some fresh lemon juice to the ready khichadi and mix well. Turn the flame off.  9. Chop the fresh coriander and add it as a dressing. Serve HOT !!