Sabudana Khichdi ( Maharashtrian style)

Sago  or sabudana is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes. Many recipes can be prepared with Sago, like kichidi, vada, pudding, kheer, upma. 

For the second week of BM 35 I choose to cook Regional recipes. And for this I choose Maharashtra. Maharashtra is a state in the western region of  India.Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar,  vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, modak and batata wada. Sabudana Khichadi is a sauted   dish commonly eaten on days of religious fasting .A large number of Marathi Hindu people hold fast on days like Ekadashi in honour of Lord Vishnu, Chaturthi  in honour of ganesh, Mondays in honour ofShiva, or Saturday in honour of Maruti or Saturn. Only a certain kinds of foods are allowed to be eaten. These include milk and milk products, fruit, sabudana, Potatoes, nuts such as peanuts, purple-red sweet potatoes (called ratali in Marathi) and varyache tandul( Shama  millet). Thus a calorie and carbohydrate- rich fasting menu can be prepared by selecting from the items listed above. Popular fasting dishes include Sabudana khichadi. 

So for day 1, I made Sabudana khichadi in maharastrian style.

We need:

Sago / tapioca / saggubiyyam 1cup

Peanuts 1 cup

Green peas 1/4 cup

Chopped cilantro 2sps

Oil 2 spoons

Salt to taste

Cumin seeds 1/2sp

Green chili 2

Lime juice 3 spoons

Potato boiled 1

Method:

Wash sago for 3 times and soak for 30minutes. Drain water cover and leave it aside for whole night or 8 hrs.

Sprinkle little water to sago mix and cover to rest for another 1 hr.

In a pan heat oil add cumin seeds,

Saute and add chopped green chili and boiled potato pieces.

Mix well and cook for 2 to 3 minutes.

Cook  frozen green peas in microwave for a minute.

Meanwhile add peanut powder and salt to sago and mix well.

Now add this to potato mixture and mix well.

Peanut powder depends on your taste, if you want you can add more or decrease the amount of the powder.

Now add the green peas and lime juice.

Mix cover with lid and cook for another 5 minutes on low  to medium flame.

Serve hot .

Check to see what my fellow bloggers are cooking for BM 35.