Thursday, January 22, 2009

Sabudana Pachadi

Hey! I am the happiest girl in the world now. Guess what? My Aai & Baba (My Parents) have come here last night. Now it's really time for Aai's Khaugiri, her special recipes. Really nothing is as great as eating "Maa ke haath ka khana". Today I am posting another special dish by my Aai, Sabudana Pachadi. Usually in Maharashtra sabudana (sago) is eaten on Fasting day only. But this is not a Fasting dish. It is made up of Sabudana (Sago) & Chana daal. I am very much sure u will also love it……..





Ingredients
Sabudana (sago)- 2 cups
Chana daal - 1 cup
Roasted peanut Powder (Danyacha kut) - 1 cup
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Oil- 2 table spoon
Mustard seeds (Rai) - 1 tea spoon
Turmeric Powder (haldi) - 1/2 tea spoon
Cumin seeds (jeera) - 1 tea spoons
Sugar - 1 tea spoon
Lemon - 1
Salt for taste
Grated coconut & Coriander for Garnishing.

Procedure

Wash Sabudana 2 to 3 times. Soak the sabudana in water . Water level should be just above the sabudana level. Soak sabudana for 3-4 hours. I generally prefer "Varalakshmi Sabudana" , for this 3-4 hours is sufficient but you can keep for few more hours if the sabudana does not become soft in 4 hours.At the same time soak Chana daal for 3 hours.
Drain water from chana daal completely. Grind chana daal, ginger and green chilly in mixer to paste. Heat oil in kadai, Put mustard seeds then jeera, haldi. Now add chana daal paste, mix it and cover it with lid for steam. After 2 minutes remove the lid. Mean while mix sabudana, groundnut powder, sugar and salt in one bowl. Now add this mixture into kadai. Mix it well. Put a lid for steam. After two minutes remove the lid. If you find this mixture very dry, you can add little oil into it and again put the lid for one minute. Lastly add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander.

Hey gals, definitely try this….. its yummy!!!!!!



This is my entry for TONGUE TICKLER's FIC - January



and PJ's Event WHO'S GONA COOK FOR ME????

10 comments:

sunshinemom said...

Mine will be coming down in April!! I am so glad for you - Enjoy and keep sharing more:). Thank you once more KG!

PJ said...

U r rite Preethi,nothing tastes as good as mom's cooking!!That sure looks delish.Thanks for the entry...

Trupti said...

Preeti tuzi majja aahe bai aata... Pachadi mast ch aahe..me kadhi try keli nahi ..aata nakki try karen

Purva Desai said...

I am right now munching Sabudana Khichdi....can u beat that!!!
I am game for sabudana at any time.....this pachdi looks yummy...

Kitchen Flavours said...

Wow looks tempting...Nice to know that your parents are on a visit...

Anonymous said...

Use Double dolphin sabhudana.. Its better

Pari said...

aga, mastach ahe, mi nakki karoon baghen. template chhaan disto ahe.

Khaugiri said...

Thanks Pari.

meera said...

Dear Preethi... I am new to this dish hence need to know something. The chana dal is 50% of the sago. You say soak it then grind with greenchillies and something else and then it goes into the tadka to steam for 2 minutes.

Is that enough or is that a typo? Also how will the chana dal paste look now? Will it stick to the kadahi? Will it need water? Should I steam it off line in a steamer and then add? Pls share soon, I love this dish and want to make it for my younger brother....

Khaugiri said...

Hi Meera,
good to see you here :-)
Measurement given are very much right. Chana dal paste will not stick to the Kadai for sure. Mix it properly when you put it in tadka. Please don't add any water into it. Chana dal will be in coarse paste form. Hope you & your younger brother will enjoy this dish.

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