Sabudanyachi Khichadi

Tasty breakfast snack made with sago pearls. Eaten during fasts.

Today is my Aji's birth Anniversary. And whats better than sharing the recipe of the most amazing thing she made?! Sabudanyachi khichadi. Theres a 100 different ways people make this dish, but of course I like it only. this. one. way. Cannot (and in my opinion should not) be made in any other way :P 

I have had certain nightmarish experiences with khichadi. So let me make it clear: Curry leaves, hing, turmeric, mustard and the likes are not acceptable in the taste profile. At least not in the authentic maharashtrian style upawasachi khichadi.

She used to make it (on demand) every time we had guests or any fast. And I just longed for such occasions :) She was the best at the whole 'fast-menu' actually, but well khichadi is, was and will always be my favorite. Its utterly unhealthy and super fattening, but I dont care!

Sorry no pictures this time, but considering how much I crave for it right now, they will be up soon ;)

Pre-preparation:Soak sabudana (sago pearls)- take a cup of sabudana wash it 3-4 times with cold water, drain not to well and keep it overnight. The next day it should be dryish on the outside but every pearl should be soft and hydrated when crushed. 

Dry roast deskinned peanuts and crush them to a grainy powder in the grinder

Boil, peel and dice potatoes

Other ingredients needed:
Ghee and/or oil
Cumin seeds whole
Chopped (or crushed) green chillies
Chopped fresh cilantro
Lime juice
Salt to taste
Sugar (a lot- a little more than you would expect a savory dish to have) or you can completely omit this. My grandmom made it sweet!

Procedure:

Add salt and sugar in the sabudana and keep aside.

Heat oil and ghee mixture in a non-stick pan. 
Crackle cumin seeds and add green chillies and diced potatoes. 
When potatoes become golden add the peanut powder and stir. (It will cook and give off a nice aroma and become a moist oily pasty mixture. )

At this point add the sabudana. Stir and taste. Add more salt and sugar if needed ( I usually have to). The khichadi has to taste hot and sweet. And enough salty :)Cover for a few minutes, open and drizzle ghee on top and turn the heat off and cover again. Uncover after a couple of minutes and season with finely chipped cilantro leaves and lime juice. The end result should be moist but not a rubbery chunk. If its too dry sprinkle water and steam for an extra couple of minutes.