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Wednesday, 31 October 2012

Sabudana Khichdi with Farari Chiwda

Farari Sabudana Khichdi is very famous near Ambe Mata Mandir here in Vapi.  The street vendor specifically sells farari snacks there. What a great idea to start ferari snack lari near a temple.

Last time when I tried Sabudana Khichdi, one of my frined Abhay told me about this khichdi however I did not try it soon. Mom happened to bring parcel of this khichdi  from that vendor and she became fan of it. She was very excited to try it herself at home.

It’s a splendid combination on sweet (pomegranate seeds), sour (put ample of lemon juice) and chatpatta chiwda. You are left with delicious taste on your taste buds.

Preparation time: 10 minutes
Making time: 15 minutes
Serves: 4

What goes in it:

Sabudana (Sago) - 1 cup
Water- 1 cup
Potato, boiled and diced- 1 cup
Peanuts, grinded- ½ cup
Cumin seeds (Jeera) - ½ tbl spn
Asafoetida (Hing)- ¼ tbl spn
Curry leaves- 1 sprig or 5-6 leaves
Oil- 2 tbl spn
Green Chilli, finely chopped- 1 tbl spn
Lemon juice- 6-7 tbl spn (adjust as per you taste)
Sugar- 1 ½ tbl spn
Aamchur powder- 1 tbl spn
Garam Masala- 1 tbl spn
Salt- as per your taste
Coriander leaves, finely chopped- ½ cup
Pomegranate seeds- 2 cup
Ferari Chiwda- 3 cup (Mom bought this chiwda from that street vendor but it can be easily available from any grocery store)

How did I make it:

Soak sabudana in water for about 4-5 hours in a flat bottomed vessel. Soak in water just enough to soak cover top of sabudana.

[Foodies’ Note: Be careful while soaking sabudana in water. If you use more water then sabudana will become sticky.]

Once they turn soft and fine round shaped, they are ready to be cooked.

Meanwhile, wash and peel off potato. Boil them. Drain off the water and cut it into small cubes. Keep it aside.

Grind peanuts in a grinder.

Mix the coarse peanut powder with sabudana properly.

Take a kadai and prepare for tempering. Pour oil in it and heat it. As it heats up, put jeera and hing. As jeera crackles, put curry leaves and chopped green chillies to it. Sauté for about 1-2 minutes.

Next put boiled potato, sugar, ample of lemon juice and salt. Mix them all and let it cook for 1-2 minutes.  

Finally add sabudana to it. And season generously till all the ingredients are properly mixed.

Take it off the stove.

Now transfer it to wide plate where you can easily mix the ingredients. Add pomegranate seed, chiwda and a pinch of aamchur and garam masala.

 Mix them all well.

Garnish with coriander leaves and pomegranate seed.

Serve it before the chiwda gets soft.

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