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.

Sabudana Khichdi

This is one of my favourite recipe. My daddy does not like it. So mom and I usually cook this when daddy is not at home for dinner. Yesterday daddy was out with his friends for dinner so we grabbed the opportunity of making sabudana khichdi which I had not eaten since months.

It is usually made during fasts. It is great blend of taste- sabudana, potato and crushed peanuts. Again when you sprinkle lemon juice to it, taste will be amazing.

You have to careful while soaking sabudana in water. You just have to put water enough to cover the sabudana.

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- 2 tbl spn (you can put more or less of lemon as per your taste)

Sugar- 1 ½ tbl spn

Salt- as per your taste

Coriander leaves, finely chopped- ½ cup

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 of 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.

You can add coriander leaves here. Usually I add it while sautéing but this time forget to add it, so used it at end while garnishing.

Next put boiled potato, sugar, 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. Serve it hot in a plate. Garnish with coriander leaves.