This Maharashtrian dish is a favourite with me and the hubby. Last I made it was in June last year and I suddenly felt like eating it again (I don’t make it as often as I would love to b’cos it takes quite a bit of grease to make it tasty). But today being Sunday, I thought of splurging a bit. Also, since I’d recently heard that Sago cools down the body, I had the perfect excuse if the hubby said anything!
- Sabudana (Sago) – 3 cups (the small variety which is used for kichdi)
- Onions – 3 nos (medium sized; finely chopped)
- Potatoes – 4-5 nos (medium sized; chopped into small rectangular pieces)
- Green Chillies – 3 nos (finely chopped)
- Curry leaves – a sprig, finely chopped
- Coriander/Cilantro – a generous handful, finely chopped
- Groundnuts/Peanuts – 1/2 cup (dry roasted, cooled and powdered coarsely)
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Jeera/Cumin seeds – 2 tsps
- Mustard seeds – 1 tsp
- Asafoetida – a generous pinch
- Oil – 5-6 tbsps
Serves: 4 persons
- Soak the sago overnight (or about 6-8 hours) in a deep, slightly wide vessel. Ensure the water level rises to just about an inch above the level of sago. Else, it will end up all soggy and the kichdi will turn out like pongal!
- In a wok, heat the oil. Add the asafoetida. Pop the mustard seeds, and add the jeera. Allow to splutter.
- Stir in the finely chopped onions, green chillies and curry leaves. Add the turmeric powder and saute on a medium flame till the onions are tender.
- Add the chopped potatoes. Stir well for a minute.
- After about a minute, add the salt. Stir-fry on a medium-high flame till the potatoes turn a lovely golden brown in colour and have browned edges.
- In the meanwhile, gently stir the soaked sago with a spatula so the grains are separated from each other.
- Add the sago to the wok and stir gently to ensure all the ingredients are well incorporated. Cook on a medium-high flame for another 5-6 minutes till the sago grains turn somewhat translucent.
- Remove from flame and stir in the coarsely powdered peanuts.
- Garnish with coriander/cilantro and serve hot! It’s a pleasure to dig into this lip-smacking kichdi. It is very filling and I wouldn’t dare take a second helping…that should give you an idea how much.