Kolhapuri Khichadi

Hello all you lovely people! The weekend is already here and the rainy season too! No, not in Delhi yet, but back home in Mumbai it seems the season has already shown it's glimpses of showers! From all my friend's pictures and messages and status updates, i already felt as if I am in Mumbai! Each of us has a memory with rains - sometimes good, sometimes otherwise! My love affair with the rains has been associated with watching it pouring down sitting by the window! Yes, other than getting drenched in the first rains, i don't like to travel much in the season. The reason : Traffic jams!!! Unless it's an outdoor trip or a trek, i prefer staying home, listening to music, reading, or just lazing around.

Image source : Google

And how can we forget food? Hot cuppas of coffees and teas being made in the kitchen with some fried bhajiyas or poha or warm sabudana khichdi! Uffff...Nothing beats this food in rainy season. I would have mentioned "Maggi" too, but with the recent controversies and news about it, i would rather not add it to the list ( Though, i must say, the damage has already been done as Maggi was a saviour during the stay-alone days :)). I found 2 very nice images from Google which i am sharing. Its true... Rains bring happiness :)

Image source : Google

Coming to the post, i have already posted the recipe of Sabudana Khichdi . The one i am posting here is a different version which is popular in Kolhapur. The only difference is adding extra corriander leaves and coconut and making a paste. Some even make it a little spicier (we are all aware of the kolhapuri spicy masala, so eating spicy is natural to them) by adding more green chillies or addition of red chilli powder. I had tasted this khichdi when i visited Kolhapur in 2010 to the famous Mahalaxmi Temple. And of course, couldn't resist buying some authentic (and cheap) Kolhapuri chappals :

Though the regular Sabudana Khichdi is our comfort food and remains a weekly breakfast dish at my home, this version is a hot-favourite too :)

Ingredients:

Sabudana - 1 cup

Danyacha kut or coarsely ground peanuts - 1/2 cup

Ghee or oil - 2 tbsp

Green chillies - 3

Salt - to taste

Sugar - 1/2 tsp (optional)

Cumin seeds - 3/4 tsp

Potatoes - 1 (Peeled and cut into small cubes)

Corriander leaves - 2 tbsp

Grated fresh coconut - 2-3 tbsp

Recipe:

Rinse the sabudana thoroughly in a strainer 2-3 times under cold water. Since sabudana is starch, make sure you don't over rinse it as it will turn soggy. Drain well.

Place the sabudana in a covered bowl for about 8 hours or overnight. Add just a little water to it (Don't soak, or immerse the sabudana in water. This will make the khichdi sticky.) Sabudana should be soft and milky white the next day. They would have expanded. If not, add just a little water and soak for some more time. 

Make a paste of peanuts (if using grounded peanuts or powder, then mix it later along with salt or sugar), coconut, green chillies and corriander leaves. Add this paste along with salt and sugar to the sabudana. Mix well as if the sabudana is marinated with the paste. 

Heat oil or ghee in a pan. Ass cumin seeds. When they splutter, add the potatoes. Saute briefly and cook covered for 4-5 minutes till done. Alternatively, you can also add boiled potato cubes. That will reduce the cooking time.

Now, add the sabudana and mix well. Cook covered for about 10-12 minutes, stirring well to avoid sticking and clumping.

Each pellet should be separate yet cooked. You will know it's done when it turns translucent.

Garnish with corriander leaves. You can also add grated fresh coconut on top for garnishing.

Serve along with curd.

Happy weekend everyone and Happy Cooking :)

Sabudana Khichdi

As much as the health experts say to control eating the 5 white things in kitchen - Sugar, Sabudana, Rice, Salt and Maida - we can't keep ourselves away from any of it ;) Rice is one ingredient that we don't make too often as compared to rotis, but both of us love Sabudana. So, this recipe is a fixed once-a-week breakfast menu on our list. Hubby loves it so much, that whenever (i really mean, whenever) i ask what should i make for breakfast, Sabudana Khichdi is his reply! :)

Well, it tastes best when served warm and is a hassle-free recipe, if you have your things ready, especially the peanut powder. We Maharashtrians normally stock the "Danyacha kut" (Roasted Peanut powder) as we call it, and use it in various curries, sabzis or even chutneys. Danyacha kut is basically a coarse powder of peanuts which are dry roasted and skin removed.

The recipe varies from place to place. Some people add crushed roasted peanuts instead of powder, some add red chilli powder instead of green chillies, some add onions instead of potatoes or both, some don't add sugar but only salt. I make it in different ways each time, just to give a different taste. But this one is the way my mom used to make it and it absolutely tastes delicious!!

The key to make a good khichdi is to soak the sabudana in proper quantity of water. It shouldn't be a lot, as we soak our sprouts in, niether too less that the sabudana doesn't remains raw. Also, we normally leave it to soak overnight, so a minimum of 7-8 hours of soak is good.

Ingredients:

Sabudana - 3/4 cup

Green chillies - 2 (chopped finely)

Boiled potato - 1 (chopped)

Salt - to taste

Sugar - 1/2 tsp (optional)

Peanut powder (Danyacha kut) - Just enough to marinate the sabudana well, so add little by little and see how much is required

Oil - 2 tbsp + ghee 1 tbsp (This is the way to get a great taste out of the khichdi, you can make it in only oil or only ghee, but we prefer mixing both)

Cumin seeds - 1 tsp

Red chilli powder - 1/2 tsp (i added green chilli and red chilli powder both, as we like it little spicy)

Turmeric powder - 1/4 tsp (optional)

Lime juice - on top (optional but gives a nice tangy taste)

Corriander leaves - to garnish (optional)

Recipe:

Wash the sabudana well in cold water 2-3 times and then soak it in water overnight. The water level should be just a little above the sabudana.

Heat oil + ghee in a pan, and add cumin seeds. Once they crackle, add the green chillies and then boiled potato and fry till the potatoes are little golden brown.

Now, marinate the sabudana well with peanut powder, sugar, salt, red chilli powder, and turmeric powder. Add peanut powder little by little, just enough to coat the sabudanas well.

Now add this to the pan and fry well till the sabudana gets cooked. It should take about 4-5 minutes. Make sure to keep stirring, so it doesn't get sticky or stick to the pan.

I normally cook uncovered, that way it doesn't become sticky. 

You will know when it's cooked when it starts changing colour. Also taste for salt and add more if required.

Serve hot and garnish with corriander leaves if you want and put some lemon juice on top.

Isn't it absolutely tempting?

Happy Cooking!!! :)