Atul Sikand’s SABUDANA KHICHDI@sikandalous cuisine
This dish, for me, has always turned out like a true blue ‘Khichdi’, much to my despair and I had given up hopes of ever getting it right… till now. This recipe is a NO-FAIL gem!!! Amazing results and I just cannot get over the clump-free outcome!!! Too good Atulji! Thanks so much!!!!
Atul’s original recipe:
Moisten sabudana (tapioca pearls) in buttermilk and leave it overnight. Added to buttermilk is salt, green chilies , minced ginger and cilantro (dhania leaves) to soak the sabudana in.
Sabudana (Tapioca): 200 gms (Soaked in 300 ml Buttermilk.h
Potatoes: 2 large (Cube, lightly fry with whole red chilies.This adds smoky chili flavor.*)
Mustard seeds: 1 Heaped Tablespoon
Unpeeled Peanuts: 2/3 cup (Sauté in a bit of oil with curry leaves and crush coarsely) When done , cool peanuts and crush coarsely.*
Cilantro: 1/2 cup chopped
Green chilies to taste- do not use chili powder.
Hing (Asafoetida) 2 pinches , Salt & Lemon Juice – To taste .
Ghee (clarified butter)
Next morning fluff up sabudana (tapioca) with a fork and set aside while you assemble the dish.
Heat ghee , add mustard seeds and when they stop spluttering add salt , hing , chopped chilies , the cooked potatoes and peanuts. Sauté gently for 4-5 minutes.Next add tapioca , and gently cook till well incorporated – about 5 minutes. Take a taste , adjust salt , add lemon juice , add chopped cilantro , mix well .
Modifications: added curry leaves, dry red chilies along with mustard seeds. And also added chopped onions.