Sabudana Kichadi ~ ಸಬ್ಬಕ್ಕಿ ಕಿಚಡಿ
Sabudana/Sabbakki/Pearl Tapioca, is full of carbohydrates, which said to give instant energy when had in any form. Many variety dishes can be made by sago, sago kichadi, payassa, ganji, vada.
Pea nuts : 1 tbsp
Powder of dry roasted peanuts : 1 tbsp (optional)
Curry leaves, Coriander leaves : few
Wash Sago for two to three times until the water looks clear, without any mass of sago, this is tricky to make sago, if its over saoked, the pearls wld get clumpy & dish wld be ruined.
So this can be learnt by practical :), thru practice.
Now after washing keep it immersed in water for about 20 minutes.
After 20 minutes, remove excess water, dont drain completely, keep sago closed for the next 4 - 5 hours or keep it overnight.
After the resting time check the pearls, if they look puffed & in granular texture, then its done, its ready to cook.
Dry roast peanuts, make coarse powder of peanuts.
Now take a vessel, add oil, mustard seed, pea nuts,chana dal, urad dal, saute until they turn golden brown.
Now add potato chopped into cubes, saute until it gets soft, add curry leaves.
Now add roasted peanut powder, fry for few seconds, now add chilli powder if green chillies are not used.
Now add sago, fry it for few mins, if its too dry, water can be sprinkled.
Keep it for few seconds on low flame.
Switch off the flame, leave it for few seconds.
Before serving lemon juice can be added, garnish with coriander leaves.
Dishes using sabudana are made mainly while fasting like Sankashta chathurti, Ekadashi. Its a typical Maharashtrian dish.