Friday, July 23, 2010
Note: Highly customised to individual tastes
For 2 people
1) 1 glass sabudana
3) Mustard seeds
4) Hing powder to taste
5) Salt to taste
6) Turmeric powder to taste
7) Lemon juice to taste
8) Finely chopped coriander leaves to garnish
9) Sugar to taste
10) A handful of raw groundnuts
1) Soak the sabudana for about 2 to 2-1/2 hours and then wash and put it in a strainer, to drain out the excess water. You can soak the sabudana and then leave it in the strainer overnight, to cook the khichdi the next day.
2) After the water has drained out, add salt, sugar and turmeric powder to taste to the sabudana and mix well. Keep aside.
3) In a kadhai, without adding oil, dry roast the raw groundnuts till they become a little brown. Then take off from heat and allow to cool. Once cool, remove the skin and grind coarsely in a mixer.
4) Mix the groundnut powder well in the sabudana.
5) Heat some oil in the kadhai and add hing powder and mustard seeds. Allow to splutter.
6) Add the sabudana to the kadhai and mix well. Cook for some time, stirring well. Don't cook for too long, as the sabudana tends to become hard if overcooked.
7) Add lemon juice to taste and chopped coriander leaves when almost done and mix well.