Sabudana [Sago seeds, Tapioca] is one of the most popular ingredients for preparing food for fasts and special festivals.
Sabudana (Sago) - 1 cup
Peanuts - 1/2 cup, roasted
Boiled potato - 1/2 cup, diced
Green chillies - 1, chopped (optional)
Ginger - 1/2 inch, grated
Cumin seeds - 1 tsp
Sendha namak (Rock Salt) or regular salt if not fasting - to taste
Ghee or Vegetable oil - 1-2 tbsp
Sugar - optional
Ingredients
Sabudana (Sago) - 1 cup
Peanuts - 1/2 cup, roasted
Boiled potato - 1/2 cup, diced
Green chillies - 1, chopped (optional)
Ginger - 1/2 inch, grated
Cumin seeds - 1 tsp
Sendha namak (Rock Salt) or regular salt if not fasting - to taste
Ghee or Vegetable oil - 1-2 tbsp
Sugar - optional
Method
- Soak sago seeds for 3-4 hours in water, completely drain the water (you can leave sago seeds on the strainer for another hour to ensure there is no water)
- Add coarsely ground peanuts, salt and sugar to sago seeds
- Heat ghee/oil, add cumin seeds, add green chillies, grated ginger followed by potato and saute till potatoes turn golden color.
- Now add sago seeds and mix gently. Turn off the heat when sago seeds turn translucent. Garnish with cilantro and lime juice and serve it hot
Note
- It is very important to drain excess water from sago, else cooked sago will turn sticky
- I read somewhere that over soaking sago can result in sticky khichdi, which is completely wrong. I ended up soaking for 6 hours, later kept it in fridge for another day as I could not cook it right away and my khichdi was just fine. The key is to drain excess water completely before cooking !
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