Tuesday, December 20, 2011

Sabudana Kichidi / Javvarisi Upma

Sabudana -1/2cup
Turmeric powder-1/4teaspoon
Mustard seeds-1/2 teaspoon
Cumin seeds-1/2teaspoon
Curry leaves-few
Green chilly-1
Fresh coconut scrapping-1tablespoon
Cilantro to garnish

To Roast & coarsely grind
Roasted peanuts-1/4cup
Red chillies-3

Wash the sabudana 2-3 times in water, and soak it in buttermilk for 2-3 hours. (time to time check whether the sabudana remains wet,otherwise sprinkle some water,be sure that sabudana is wet all the time.

Roast the peanuts and red chillies without burning, grind it to a coarse powder.

Chop the potato into small chunks. Slit the green chilly.

Heat oil+ghee in a wide wok, make the tempering with mustard seeds and cumin seeds. Add the curry leaves, followed by potato chunks and turmeric powder. Close the wok and cook till the potato's are half done.
Add the sabudana with enough salt, mix everything together, close the wok and cook till the sabudana gets cooked. Open the pan in between and stir the kichidi in equal intervals.
For me it took 7-8 minutes for this, but the time may vary according to the amount of sabudana you cook.

Finally add the peanut-red chilly powder, give it a quick stir and switch off the flame after a minute. Add the coconut and cilantro, mix well.
Squeeze fresh lemon juice just before serving.
serve it warm! We had it with hot n sweet tomato sauce! :)


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