Wednesday, May 19, 2010

Sabudana / Jewarasi Khichadi Using Curd

It is indeed one of my favorite dishes which I learnt from my In laws.I had gathered recipes from many of my friends,cousins and of course net.But I had experimented so many times and here is my recipe

Items

Sabudana / Jewarasi - 1 cup (big ones preferred)
Sour Curd - Just enough to soak Sabudana
Coarsely Powdered / whole Roasted peanut - less than 1/4 cup
Boiled and chopped Potato - 1 (optional)
Green Chillies - 4
Jeera - 1 teaspoon
Coconut scrapping - 1 teaspoon
Corriander leaves - just for garnish
Oil - 2 Table spoons
Ghee - 1 Table spoon
Salt - 1 Tea Spoon

Method:

1. Wash & soak sabudana in enough water to cover it for 5 hours. The sabudana will swell and become soft.Squeeze the Sabudana well and drain excess water in a colander
2. Then soak it in sour curd for about an hour
3. Mix Sabudana, salt and coarsely powdered peanut or whole peanut with hand
4. Heat Oil and ghee in a Kadai
5. Add Jeera for tampering
6. After it splutters add finely chopped green chillies and boiled potatoes. Stir fry it
7. Now add the Sabudana to the kadai and mix well. Cover & steam the khichadi for 1 minute.
8. Repeat this process 2-3 times and steam the khichadi for about 5 minutes
9. The khichadi is done when it changes colour from white to transparent
10.Garnish with fresh coconut, fresh green coriander immediately after switching off the stove and mix well
11.Serve it hot with Fresh Curd