Wednesday, May 19, 2010

Sabudana / Jewarasi Khichadi Using Lemon


Sabudana / Jewarasi - 1 cup (big ones preferred)
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
Lemon - One
Turmeric - 1 pinch
Salt - 1 Tea Spoon


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. Mix Sabudana, salt, turmeric 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.Squeeze lemon immediately after switching off the stove and mix well
11.Garnish with fresh coconut, fresh green coriander
12.Serve it hot