I first heard about Sabudana Kichadi from my friend Archana who kept raving on and on about this wonderful dish. Lucky for me, Archana was going to make that dish the very same day and since we both lived just a couple of blocks from each other in Fremont, I promptly dropped Vidyuth and Vishruth @ school and day care, respectively and drove to her place with my laptop in hand. I was working-from-home, my friend’s home, nevertheless 🙂 To cut the long story short, I was just bowled over by this dish and immediately got the recipe from her and tried it out the very next day. Guess what, it was a hit and I always make it at every opportunity I get. This is one of those dishes that you can eat as breakfast, lunch, dinner or an anytime meal. It is also a comfort food for me and is the perfect one-pot/comfort food type dish.
Sabudana or Sago is available in all Indian stores in the US and I am guessing Trader Joe’s or Cost Plus will carry it as well. It resembles white pearls (similar to pearl tapioca that you see in pearl tea). It is very easy to make but requires a bit of planning ahead as the sago needs to be soaked in water for at least 4-5 hours.
Here is the recipe, courtesy, Archana 🙂
IMPORTANT: Soak 2 cups of Sago overnight if you are making it for breakfast/lunch or in the morning if you are planning for dinner.
Prep time: 10 mins Cooking time: 15 mins Serves 3-4
Sago or Sabudana – 2 cups, soaked in water for at least 4-5 hours or longer.
Cumin Seeds – 1 tsp
Hing – a pinch (optional)
Dried Red Chillies – 5 – 6, I used a mix of Kashmiri chillies (wrinkled red chillies) and regular chillies (less if you can’t take the heat)
Peanuts – 1/4 cup (Folks with peanut allergy can replace the same with almonds)
Curry leaves – a handful
Potatoes – 2, cubed and washed
Green Chilly – 1, slit lengthwise
Turmeric Powder – a pinch
Salt – to taste
Oil – 1 tbsp
Ghee – 1 tbsp
Recipe (I do not have the pictures as I was not planning on posting the recipe but I will add pics soon 🙂 )
- Strain the Sago and sprinkle salt (depending on taste) over it (while it is in the strainer).
- Roast the peanuts and dried red chillies with a drop of oil until they turn slight brown. Grind the peanuts and dried chillies coarsely and set the powder aside.
- I was out of dried red chillies once, so replaced the dried red chillies with chilly powder, available in the spices aisle and ground it with the peanuts).
- I have also used almonds instead of peanuts.
- Put the cubed potatoes, a pinch of turmeric powder and salt in just enough water to cover them completely and microwave for 5-6 minutes until the potatoes are cooked through. (Do not discard the water – will be yellow in color due to the turmeric).
- In a pan, heat 1 tbsp of oil and ghee.
- Add cumin seeds, curry leaves, hing, green chilly. Wait for the chilly and the cumin seeds to sputter.
- Add the cooked potatoes and sauté for a minute.
- Add the strained sago, sprinkle the water used to cook the potatoes and keep on low flame for 10 minutes.
- Once the sago starts roasting (it forms a nice, crispy layer at the bottom), add the peanut/red chilly mixture and mix thoroughly. Keep on low-medium flame for another 5 minutes, a bit longer if you want it really roasted.
- Hot and delicious Sabudana Kichadi is ready 🙂 Can be served with plain yoghurt on the side.
Sabudana Kichadi is really is an explosion of flavors, the earthy crunch of the peanuts and the heat of the chilly, heightened by that small tbsp of ghee………..just thinking about it makes me hungry again 🙂 and I had it for both breakfast and lunch!
I’ve taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors ~ Ina Garten