Sabudhana/Saggubiyyam Kichidi

 

Sabudhana Kichidi is a Maharashtrain dish. I learnt this recipe when I was staying in Pune, India. This recipe is mildly spicy and crunchy of peanuts. I have used the boiled potato for extra taste. You can serve this as a Morning Breakfast or evening snack or when you complete the fasting and need to eat very light food for good digestion.

 

Sabudhana Kichidi

Note: For this dish use medium size Sabudhana only, don’t use small size one.
 Ingredients:

• 1 ½ cup Sabudhana/Tapioca/Saggu biyyam
• 2 tbsp. Roasted peanuts
• 1 tbsp. Fresh coconut
• 1 medium size green chilly
• 1 medium size boiled Potato
• Salt as per your taste
• 1/2tsp Turmeric powder
• 1 tsp. Mustard seeds
• 1 tsp. Cumin seeds
• Curry leaves few
• 1 tbsp. Oil
• Coriander leaves for garnishing

Procedure:

• Thoroughly wash Sabudhana 2 times, and then soak in 1 cup of water for about 5 minutes.
• Now drain the water completely and sprinkle little bit of water on the soaked Sabudhana. Then cover it and leave it for about 4 to 5 hours.

Soaked Sabudhana

• Before starting the process, grind roasted peanuts coarsely, keep it aside.
• Then grind together coconut and green chilies without water, keep it aside.
• Peal & dice the boiled potato and keep it aside.

Green chili & coconut mix, Peanut powder, and diced potato

• Now heat the wide non-stick pan then add oil.
• Once the oil warms up then add Mustard seeds, Cumin seeds and Curry leaves.
• Now add diced potato, turmeric powder; mix it well and cook it for a while.
• Now add the soaked Sabudhana, coarse peanut powder, Coconut Chili mixture and little bit Salt.
• Stir it gently and make sure that Sabudhana shouldn’t stick to the pan and apply few drops of oil to avoid Sabudhana sticking to the pan.
• Put a lid and cook it for about 5 to 6 minutes. Stir is occasionally.
• Finally switch of the heat and garnish with Coriander leaves.