Ingredients:
1……… cup sabudana
2 ………..green chillies
1 tsp ……….red chili powder
1/2 tsp …………cumin seeds
2 tbsp ……………roasted groundnut powder
salt to taste
3 tsp …………….oil to cook in kadai
1 tsp…………… oil for microwave cooking
7 to 8………….. curry leaves
1 tsp ……….dessicated coconut (optional)
1 tsp ………….. sugar
1/2 tsp……………. turmeric powder (optional)
lemon juice to taste
Method: For cooking on stove top
- Soak the sabudana for 3 to 5 hours.
- Mix together soaked sabudana , groundnut powder, red chili powder , salt, lemon juice and sugar in a bowl.
- Take oil in a kadai, add cumin seeds, curry leaves and chopped green chillies
- Add soaked sabudana mixture
- Mix it well and cook it with lid closed for 10 to 15 minutes , check and mix often.
- Make sure that the sabudana is cooked thoroughly
- Ready to serve and eat .
Method: For cooking in microwave
- Soak the sabudana for 3 to 5 hours.
- Mix together soaked sabudana , groundnut powder, red chili powder , salt, lemon juice and sugar in a Microwave safe bowl
- Now heat oil in a small pan , add cumin seeds. curry leaves and chopped green chilies
- When cumin seeds are light brown , pour them over the sabudana mixture and mix well.
- Microwave it for 4 minutes , every 1 minute keep mixing them.
- Ready to eat in 4 minutes.
- If you feel that you still have to cook the khichdi , then microwave for further 1 minute.
Serving Suggestions:
Can be served as a snack, with curd or chutney.
Tips:
- When you soak sabudana , make sure that it doesn’t become very soft and sticky.
- Normally if you are taking 1 cup sabudana , add 1 cup water and soak it for 3 to 5 hours.
Shuchi Vaishnav Gandhi is a jewellery designer, lover of crafts and a big foodie. She lives in Bangalore with her husband and drew early culinary inspiration from her father, who was a great cook and always got the best out of her. She loves to cook different cuisines and startedhttp://www.spicytangy.com in 2008 to overwhelming response. You can also mail her at shuchi@spicytangy.com