Ashadhi Ekadashi, a big festival for Maharashtrian. Some people consider the two eleventh days, "ekadashi", of every month to be of special importance. But the eleventh day (bright) of Ashadh is known as the Mahaekadashi. This Mahaekadashi is also known as Shayani Ekadashi, because on this day Vishnu falls asleep to wake up four months later on Prabodhini Ekadashi in the Kartik month. This period is known as Chaturmas and coincides with the rainy season. It is a day of fast. The annual Pandharpur Yatra known as "Pandharpur Wari" to the famous Vithoba Temple at Pandarpur in Maharashtra is an unparalleled pilgrimage. Pandharpur Wari is a classic example of unparalleled devotion to the Lord. The amazing fact is that the Yatra is attracting more and more people each year. People young and old travel barefoot for miles chanting the holy names (Vithu namacha Gajar). The Yatra presents a perfect amalgamation of rich, poor, young, old and children.
We follow fast throughout the day. So variety of fasting food will be prepare on Ekadashi. There is one proverb in Marathi, "Ekadashi ani Duppat Khashi" , that means on ekadashi instead of fasting you will eat double than normal. Today I am going to give you recipe of everyone's favorite Sabudana Khichadi (Sakhi).
Sabudana (sago)- 2 cups
Roasted peanut Powder (Danyacha kut) - 1 cup
Potato - 1 medium
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Pure ghee - 2 tablespoon
Cumin seeds (jeera) - 1 tea spoons
Sugar - 1 tea spoon
Lemon - 1
Salt for taste
Grated coconut & Coriander for Garnishing.
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. Wash peel and cut potato in cubes. Heat ghee in kadai, Put jeera in it. Now add chopped green chillies and potatoes, mix it and cover it with lid till potatoes cooked properly. 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. Please don't stir it in between, otherwise khichadi will become dry. When sabudana gets soft, add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander. Serve Khichadi with curd.