The days of fasting was very welcoming among my friends and me who could get to eat this wonderful pearl khichadi and so many other upwaas faral ( fasting foods ) as these were not prepared on other normal days. Though this khichadi does not take a favourite place in most of the south Indian homes, it is still welcome by my relatives as an evening tiffin. It is a one whole meal containing carbohydrate, protein and fat which keeps you full for a long time.
Ingredients :
2 cups sabudana
1/2 cup peanuts roasted and skin removed and ground into a coarse powder
3 - 4 green chillies
1 medium potato boiled and cubed
1 tsp. jeera
few sprigs curry leaves ( I don't think it is used when made for fasting )
Salt to taste
little sugar ( optional )
1/2 tsp. red chilli powder ( optional )
2 tbsp. ghee or oil ( ghee gives a good taste )
Method :
1. Wash and soak sabudana with water till all the pearls are immersed in water. After an hour or two, loosen the sabudana with hands and check if they are soft. If not sprinkle a handful of water and mix with hand and let soak for another few hours.
2. Once the sabudana are soaked thoroughly, add the peanut powder, salt, sugar, red chilli powder ( if you feel that the heat from green chillies is enough, no need to add red chilli powder ) and mix well till all the spice and salt and powder are mixed with each and every pearl of sabudana.
3. Heat ghee/oil, add jeera and after it gets fried, add green chillies, curry leaves and potato cubes and saute for a few seconds. Lower the heat and then add the sabudana and keep stirring from bottom to top till the oil coats every pearl of sabudana and the pearls start turning transparant.
4. Serve hot with grated dried coconut or fresh coconut, chopped coriander leaves and a wedge of lemon. Enjoy....
Krishnaarpanam
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