Monday, January 14, 2008

Sabudana Khichadi - With a Nutty Twist :)

Ever since I've had exhaustive training in the art of soaking sabudana(sago pearls) from my friend, a Sabudana Khichadi expert, I've had fantastic results, no more gooey lumps :)
But, when I saw Nupur's microwave version for the same, I just had to try it! And try I did with flawless results :)
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Lemme' share with you my Sabudana Khichadi story from my college days :)
Round the corner, on my way to the college, there used to be an elderly vendor(lovingly called maushi by us students), who used to sell some absolutely lip-smacking stuff like Kanda Pohe, Rava Upma, Sabudana Khichadi & Naral Wadi(coconut fudge). I can't say with certainity if I would have made it from the hostel for the early morning lectures if not for the delicious goodies sold by maushi. One just had to reach her cart in time to be able to get a plate of the goods, 'coz no sooner did she open her mega sized aluminium tins, than the students would scamper for a plateful of those :) When I think of it now, it just amazes me as to how good and fresh those snacks were. Also, it was never oily, just perfection to the core. The Naral Wadi used to be in a limited quantity and I used to hope every single day that I get one, at the very least ;) Thank You maushi :)
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I made it with a twist ;) Read ahead for the recipe details....................



Sabudana Khichadi with Pistachio powder
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1 cup sabudana soaked, I usually soak it overnite, you may use your regular method of soaking
1/2 - 3/4 cup crushed Pistachio**
1 tbsp sugar
salt to taste
1 small boiled potato, diced
1 tbsp ghee (Please use this for maximum flavor, will not give the same results without it, IMO)
1 tbsp oil
a pinch hing/asafoetida
1 tsp chopped Green chili
1/2 tsp jeera/cumin seeds
10 curry leaves
1/2 lime squeezed
1/4 tsp red chili pwd
2 tbsp chopped coriander leaves
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1. Mix the soaked sabudana with crushed Pistachio, sugar and salt. For best results, do not leave the Pistachio in big chunks, make a fine powder with a few coarse pieces.

2. In a microwave safe bowl, heat ghee & oil with cumin seeds, green chili, hing & curry leaves for 1 minute.

3. Add sabudana mix, red chili pwd, diced potato and microwave for 1 minute. Let stand for 2 minutes. Repeat this once more till sabudana is cooked through. I had to do it for 3 minutes with 2 minute breaks in between.

4. Squeeze the lime juice and garnish with coriander leaves.

5. Enjoy a bowl of perfectly cooked sabudana khichadi, now one could get used to having this everyday :)
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Nupur's original recipe here, Thank You, Nupur. I was looking for ways to use up my stock of roasted/salted Pistachio received over the holidays and thought of using it in my favorite khichadi instead of the peanuts/groundnuts :)
It worked extremely well. I'm so happy I tried this :) Everyone enjoyed it a lot and I think had I not mentioned it, it would have been hard to recognize the difference. But ofcourse, I would not do it, I do not believe it serving anything without telling what goes in 'coz I would not like to be served anything without first knowing the contents :)
Do try this once, you will be hooked!!!!
This is my entry to Mansi's Game Night Fun Event.

52 comments:

Laavanya said...

I very recently tried Sabudhana Khicdhi using Nupur's microwave method too! I agree on how perfect it turns out. Pistachios must've been a lovely twist indeed. Great idea and your picture looks awesome Richa.

Happy cook said...

I have never have had this. It looks like tiny little pearls ;-)

Lata said...

Hmm, I never soak Sabudana for more than half hour. I soak them for half hour and then leave them for 4-5 hours, and they turn really good for me. I was wondering if your sabudana pearls were OK after soaking for such long time, usually they tend to melt. I will try with Pista powder next time I make Sabudana.

Shilpa said...

Thats a great twist Richa. Love it. I will have to try it sometime.

Wish you a very happy sankranti.

Sig said...

The dish looks very pretty...
I've never cooked with sabudana... it is the same as tapioca pearls right? I do have a bag at home, haven't decided what to make... So, what is this about the art of soaking sabudana? :) Is there anything I need to know other than "soak overnight"? :)

Richa said...

thanks laav! thanks for ur generous words, do try the pista version, if u like pista that is ;)

thanks hc! yup, they do look like pearls :)

thanks lata! there are so many ways to soak that sabudana, some soak for 10mins and then throw the water, some do it for a longer time. I soak it in water just above the pearls and then let it be overnite, turns out perfect every single time. but do follow whatever method suits u, i know it is a tough consistency to get it right :)

Richa said...

thanks shilpa!
do lemme' know if u try, it was one delicious pot of khichadi savored to the last byte... :)

thanks sig! yes it is tapioca pearls!
aah yes! the art of sabudana soaking! in the past i've wasted enough bowlfuls of this khichadi, so simple to make and even simpler to mess it up...lol
too much water in soaking and be rest assured of a sabu halwa, less water and u will end up with hard chewy pearls :) water should be just above the pearls, it works for me with regular sabu, not the minute/mini kind. i get mine from desi grocery store.
enjoy & lemme' know if u try.

TheCooker said...

Nutty indeed! That is one Shahi-Khichadi.

BTW, do you always add hing to the sabudana khichadi?

Richa said...

thanks tc!
i do add hing sometimes, i like it so much, add it on impulse :) no hard/fast rules there :)

Mansi Desai said...

omg Richa!! sabudana with pistachio??!! man, that's highly innovative girl:) thanks so much for sharing this lovely entry for my Game Night event!:)

TBC said...

I've never cooked anything with sabudana before... can u believe it?
This is super-easy to make!:-)

sra said...

That's really nutty ... er ... twisty! Pista and sabudana, who'd have thought?

bee said...

fabulous twist. your khichdi looks perfect. this is something i don't dare to try.

sunita said...

Richa,that looks lovely...and thanks for reminding me...I haven't made sabudana khichdi for ages.

Hima said...

Kichdi is looking awesome richa. Pretty tempting.

Tee said...

Pistachio powder in Sabudana Khichadi...how innovative! Unfortunately, we never have pistachios stocked in our kitchen as both my hubby & me are not great fans...maybe i'll get some just to try this out :)And I would definitely like it if you could pass on the detailed instructions to soak sabudana...i'm always in trial & error mode! :))

Manasi said...

What a twist!!! I love sabudana khichadi and now make it in the microwave thanx to Nupur!!

Sagari said...

looks soo yummy pic looks very tempting I make this with peanut powder

Dhivya said...

This is absolute delish. I usually make it with peanuts and sans Potatoes! And yeah! I agree adding Ghee imparts that 'out of the world' taste. Will try this one soon :)

musical said...

Yummy! Great way to use the pistachios :). I love the sabudana khichdi, with all the goodies like mirchi and peanuts! And now i can even use pistachios, really great! Oh, and did you say ghee :). I can imagine the aroma!

Nupur said...

Oh my, that is a rich and royal twist indeed :) it would be wonderful to make pistachio sabudana khichdi for a special occasion.
The maushis of the world are very special and a dying breed :( You are lucky to have been fed by one of these incredible cooks!

Latha said...

that looks delicious Richa! Pistachio powder sounds yumm! I have nto yet tried the microwave version.. will surely try this soon... dont have pistachios though -so have to go get some :-)
By the way, don't those hostel day emmories liger on forever... even now i still remember the kachoris, samosas and masala dosas we used to eat during college/hostel days!

Cynthia said...

I really need to get down to making a savoury dish with sago. I bought some the other day because I had a yearning for sago porridge. I think I know what my hesistency is, you know when you've only had something in a sweet dish that you find it hard to imagine it in a savoury dish? :)

Sia said...

dont ask me how many times i have wasted sabudana when soaking them:( thanks to u and nupur now.
ur college day story sounds so gd richa. people like maushi made our horrible hostel day(aka food) more interesting. pista sabudana kichidi is such a wonderful twist. i have never made sabudana kichidi till date. guess its a time:)

Richa said...

thanks mansi! so gla u liked it sweetie, enjoy!!! pista made it oh-so-yum :)

thanks tbc!

thanks sra :) twisty indeed!!

thanks bee! sure woul like to make it for ya then ;)

Richa said...

thanks sunita! yup, has happened to me, a dish on the blog reminds to be made again :) enjoy dear...

thanks hima! nice to see ya.

thanks tee! karun pahnya sarkhi ahey, hi khichadi :)
tu ekday javal rahat asti tar tule live demo dila asta :) pani sabudana layer chya var ekdum kami thevtay, keep overnite, fluff up in the morning. mix in nuts and keep ready to use. also, the small sabu does not work well in this method, imo. lemme' know if u try :)

thanks manasi! glad u liked it.

Richa said...

thanks sagari! glad u liked it dear :)

thanks musy! jado mae e' banan da' sochya, was wondering how it will turn out. khichadi taste karke maja agaya :) am so glad i tried it, tussi bhi try karke mannu dasso :) gheyo te' jaroori e' ;)

dhivya! do lemme' know if u try.

Richa said...

thanks nupur! yup a royal khichadi indeed, but in no way any heavier then the regular kind, yummyyy ;)
ah yes, the maushi's of this world! wonder how she made it day after day, perfect snacks, incredibly delicious, but non-greasy! felt so good after eating 'em snacks!
enjoy....

thanks latha! do get those pista & try, if u like pista that is :)
hostel memories r made of gold, brings a smile every single time :) carefree days, lots of fun, what's not to like...lol

thanks cynthia!
i know what u mean! one does associate with what one has grown up eating, to see the same in some other form creates some apprehension! hope u get over it to try this :) enjoy...

thanks sia! nice to see ya! as i told sig, it is easy to make & easier to mess it up, practice makes it perfect in this case :)
and yes, hostel day memories r one to be treasured...always.....:)

Miri said...

Sabudana is the true nemesis for many of us! your dish looks great and the pista is a nice touch!

Prema Sundar said...

nice twist with pistachios..will try with peanuts

Pooja said...

I rreally loved the way you make it. and i glad that i find your blog. Hubby loved sabudana khichdi, i was not used to make it , and thought i tried it sometimes with peanut powder , it turned out well, but i didnt like to add those oily peanuts to make it, jsut being a little health concious i love this idead better to replace peanuts with pista.
Thanks a lot for sharing Richa.
Stay tuned...
-Pooja

RAKS KITCHEN said...

Wow I like ethis one ..my mother makes but I dont know how to...
thanx for sharing Richa!

Rajitha said...

yumm richa..i loove sabudana..and i am going to soak it for tomorrow b-fast!! the twist was a pretty cool idea!!...u are aware i am doing WBB this time na ;)

Seena said...

Would make paayasam with this, this kitchadi looks very good as snack, have to try it.

Richa said...

thanks miri!

thanks prema!

thanks pooja! do lemme' know if u do try :)

thanks raks!

thanks rajitha! hope u made it for brkfast :)yup, i do remember ur tofu theme and i bot it too, just not able to think where to use it ;)

thanks seena!

Vanamala said...

Nice idea adding pista pd. I shd try out.

Rajitha said...

soch richa soch ;)..and yep! i made it for breakfast..but stovetop version..i just made it automatically like a zombie..tho i thought i will try the mw version..next week perhaps :D

Richa said...

thanks mala!

rajitha, yup the stove top version is quick too, specially if one is used to it :) the thinking cap is on ;)

Padma said...

I love this kichadi in any form, any method cooked. Will try the m/w too.... but it tastes good when someone else cooks for u :)

Mythreyee said...

so tempting. I always go wrong with sabudana. I shall try yours step by step. thanks for your recipe.

Lakshmi said...

It looks very good and with pistachios it must have tasted yumm.

Linda said...

Hi Richa, every time I see sabudana khichadi I want to have a taste right away -- this looks yummy! I have bought the sabudana, it's in the pantry and now I'm really tempted :)

Colcannon looks beautiful too -- I love the outdoor photos! Happy New Year :)

Kelly Mahoney said...

Looks beautiful!

Neetha said...

hieee. i am new to your blog ...
i did try a few recipes and it tasted grt...
i have a question here . when you say soak sabudana do you mean it shud be completely immersed in water? or just wet it. i am a bit confused here as i did try doing it once n it turned very sticky.

Shella said...

I've heard a lot of this variation of khicdi but never tried it coz I am not a sabudana freak, except for the sabudana papad. Though your dish looks reall inviting.

Richa said...

thanks padma, mythree, lakshmi, kelly, Linda, Shella & Neetha!
Neetha, i soak sabudana in water just above the layer, it works for me in this manner. Too much water makes it soggy for me and too less makes it chewy, but do follow whatever method u've been using, it is a trial n error process. enjoy...

Rashmi Juneja said...

superb. I love sabudana khicadi and even sabudana wada, they taste awesome. it is good to find your blog for Indian recipes. I would suggest you should register with blogadda.com

Simply...Gluten-free said...

It's nice to find your blog. I look forward to enjoying it in the future.

easycrafts said...

Wow pistas in sabudana kichadi...nice twist indeed

Kribha said...

I've always wanted to make sabudana khichadi. Somehow I forget to get it from the grocery store. Your khichadi looks so mouthwatering especially with that pista powder. I'll add it to my list.

Archana said...

Pitachio :), interesting. I love sabudana kichadi, though i am so dear to my dear peanuts i cant seem to omit them. Will have to try this one!
Archana
http://www.archanaskitchen.com

Rashmi Nair said...

Hi Richa,
You took me back to my college days in Pune. It was our favorite Tapri- that served pohe, vada pav, sabudana khichdi, sheera.... yummmm I wonder if you're talking abt the same mausi :)
Thanks a lot for the lovely recipe.