Especially in Maharastra & Gujarat Sabudana recipes are often made during religious fasting or vrat days. Popular sabudana recipes are sabudana khichdi, sabudana vada and sabudana kheer etc. It is light on stomach and fully loaded with carbohydrates.
COOK TIME 20 Min
SERVES 2 Persons
INGREDIENTS
½ Cup Sago Seeds (Sabudana)
½ teaspoon Cumin Seeds (Jeeru)
4 Nos. Green Chilies cut into pieces (Lila Marcha)
5-6 Curry Leaves (Curry Patta)
½ Cup Potatoes cut into Small pieces (Bataka)
4 teaspoon of Peanuts crushed (Singdana)
2 teaspoon of Coariander leaves Chopped (Lila Dhana)
Sandhav Salt to Taste (Sandhav Mithu)
1 teaspoon Sugar (Khand)
1 teaspoon Lemon Juice (Limbu no Ras)
2 teaspoon Oil (Tel)
PROCEDURE
Wash sabudana under running water till water runs clear and soak them in enough water for about 3 hours. Soaked sabudana will swells up and they will becomes soft almost double in size. Drain excess water and place it on clean paper for 25-30 minutes to remove left our water and to avoid stickiness of sabudana.
Now heat the oil in a pan on medium heat, add cumin seeds, when it starts crackling add chopped green chilies and curry leaves, saute for 30 seconds, now add cut potatoes and Sandhav salt and mix well. Cover the pan and let potatoes cook. Now add crushed peanuts and let it cook for 1-2 more minutes. Then add soaked-drained sabudana, mix gently, and cook for 4-5 minutes till sabudana are soft and looks transparent. Make sure to stir frequently, so it doesn’t stick to the bottom of the pan. Finally add some lemon juice and sugar to it. Mix well and garnish it with chopped coriander leaves and serve hot.
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COOK TIME 20 Min
SERVES 2 Persons
INGREDIENTS
½ Cup Sago Seeds (Sabudana)
½ teaspoon Cumin Seeds (Jeeru)
4 Nos. Green Chilies cut into pieces (Lila Marcha)
5-6 Curry Leaves (Curry Patta)
½ Cup Potatoes cut into Small pieces (Bataka)
4 teaspoon of Peanuts crushed (Singdana)
2 teaspoon of Coariander leaves Chopped (Lila Dhana)
Sandhav Salt to Taste (Sandhav Mithu)
1 teaspoon Sugar (Khand)
1 teaspoon Lemon Juice (Limbu no Ras)
2 teaspoon Oil (Tel)
PROCEDURE
Wash sabudana under running water till water runs clear and soak them in enough water for about 3 hours. Soaked sabudana will swells up and they will becomes soft almost double in size. Drain excess water and place it on clean paper for 25-30 minutes to remove left our water and to avoid stickiness of sabudana.
Now heat the oil in a pan on medium heat, add cumin seeds, when it starts crackling add chopped green chilies and curry leaves, saute for 30 seconds, now add cut potatoes and Sandhav salt and mix well. Cover the pan and let potatoes cook. Now add crushed peanuts and let it cook for 1-2 more minutes. Then add soaked-drained sabudana, mix gently, and cook for 4-5 minutes till sabudana are soft and looks transparent. Make sure to stir frequently, so it doesn’t stick to the bottom of the pan. Finally add some lemon juice and sugar to it. Mix well and garnish it with chopped coriander leaves and serve hot.
Visit: http://gujarativangi.weebly.com