our cook gb is a maharashtrian. when asked to prepare poha or sabudana khichdi, she is in her elements.i must say she prepares both these dishes exceedingly well. gb also makes excellent javirisi paayasam( one of my favourite desserts). not that she is weak in preparing our favourite tambrahm dishes.having worked for over a decade with us she has attained almost perfection in preparing iyengar cuisine. yet when it is the local stuff her face lights up.
sabaudana khichdi usually prepared by maharashtrians on fasting days is light on the stomach. at the same time gives the required energy to carry on with your tasks.the success of making this depends on the soaking period of the sabudana. too little soaking time or too long soaking time can ruin your efforts. the right soaking time is learnt out of experience and varies depending on the quality of the sabudana.hence soaking is the key.
roasted peanuts ground to powder,cumin seeds,sugar,grated coconut,coriander leaves with a dash of lemon,some salt and green chillies,small cubes of boiled potatoes all together make one helluva combination. to be taken hot with a cup of yogurt and hot pickles is what the doctor recommends for lifting your spirits.
raw materials:
1 cup sabudana
1/2 tsp sugar
2 green chillies finely chopped
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp oil
1/4 tsp rai (mustard seeds)
1 pinch hing (asfoetida)
2 tbsp grated fresh coconut
salt to taste
some coriander leaves and or some curry Leaves
how to make it :
Wash and soak sabudana in water. for minimum 2 hrs.
chop the potatoes into small cubes. mix crushed groundnuts,sugar and salt and keep aside.
heat the oil/ghee in a pan and add mustard seeds. when the mustard seed crackle(tadka). add cumin seeds, green chillies and curry leaves.
add potatoes and stir well. mix sabudana mixture gently.
mix the grated coconut and garnish with coriander leaves.
sprinkle some lemon juice over it and serve hot.
pickles and yogurt go well as accompaniments.
i will try sabudana vadi soon. that is also something to die for.
3 comments:
I do read your posts off and on. But this Sabudana Khichdi forced me to write at once.I must give special thanks to your cook lady.You may also ask her to prepare some more Maharashtrian dishes other than Kande pohe and Sabudana Khichdi. Does she prepare Puran poli, thali peeth, kaakadichi koshinbir? I have used typical Marathi words for you and her. I am sure you all would enjoy our Marathi dishes when she is willing to prepare.
We can exchange more on g-mail.
Regards.
Mangesh Nabar
hello mannab
thanks for your suggestions.kaakadichi koshinbir is something gb prepares quite frequently.we buy puran poli from a maharashtrian lady who prepares it very well. and thali peeth is something that i am fond of and we get it from chaphekar's on lamington road.
There are some more delicious Marathi items, such as Churame laadu. You may have tasted ravaa ladu, Besan ladu, Bundiche ladu. This is also a delicious veriety and your cook gb must be knowing it.Also, there is one more Goan item, thikshe phoye. Ask her or any Goan friend. Regards.
Mangesh Nabar
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