Sabudana khichadi is an Indian dish made from soaked Sabudana Sago also known as Tapioca. It is usually prepared in western parts of India especially in Gujarat & Maharashtra.
Sabudana khichadi is an Indian dish made from soaked Sabudana Sago also known as Tapioca. It is usually prepared in western parts of India especially in Gujarat & Maharashtra. One of the most popular recipes during Navratri Dussehra Vrat fasting, this savory pudding is made from Sago cooked with potatoes & crushed peanuts. This recipe is mildly spiced and peanuts give it a light crunch.
The khichdi is a dish native to South Asia made from rice and lentils. In India it is commonly considered comfort food, and has inspired the Anglo-Indian dish of kedgeree. Great if you have a stomach ache or the flu. The khichdi, consists of a plate of lentils cooked with wheat or rice served with onions fried in oil.
The name varied, in fact, is called Kichari, or Kicharee, Kicheri, Khichdi and other names ultimately it is always the same dish Ayurveda. the first recipe that I propose, and the first dish that I myself have experienced. It is a preparation of rice, basmati great if full, and mung beans or moong, enlivened by spices, which will be chosen in limited quantities according to Dosha that you want to rebalance.
This dish consumed during the Panchakarma, the five purification procedures of Ayurveda. It is recommended that each time you want to purify themselves and put a little to rest the digestive system. The Indians are not enthusiastic, which is given to the sick. In fact, in India associate it with them, as children, when they had to eat this dish healthy, but that he knew of their disease.
As recipe very flexible, in fact you can prepare in many variations. You can use other grains, or other legumes. Also you free to associate pure vegetables. It can then choose to do more soupy, like porridge, which is digested better, or as a risotto.
2 Cup of Tapioca (Sabudana)1 Potato, peeled and cubed1 Cup Peanuts3 tsp Ghee (Clarified Butter)1 tsp Cumin Seeds5 Curry Leaves1 tsp Turmeric powder1 tsp Red Chilli powder2 Green Chillies, Finely Chopped1 tsp Sugar1 tsp Lemon JuiceSalt to tasteCilantro Leaves to Garnish
Recipe MethodWash the tapioca well with water and soak them overnight.Take a pan and dry roast some peanuts till brown and pulse them into a coarse powder and set them aside.Place a pan, Heat some ghee in it. Add cumin seeds, curry leaves, Chopped green chillies and finely chopped potatoes, Turmeric powder and salt and stir well. Close the lid for 2 minutes till the potatoes cook well.Add sugar, red chilli powder and tapioca and toss well on medium flame until the pearls are cooked and become slightly transparent. Add little water. Add the roasted peanut powder to it and toss well for another minute until its all mixed well.Switch off the stove and add a dash of lemon juice and few coriander leaves and serve warm.