Sabudana
kichdi with curd is a complete meal and quite tasty even when cold,
making it a good lunch box option. It does require some planning in
soaking the sabudana overnight and if peanut powder is ready gets done without
much effort.
Ingredients for 2 medium servings
- 1/2 cup sabudana medium sized
- 1/4 cup peanuts
- 2 green chili/hari mirch, chopped
- 2 medium onion diced
- 1/4 tsp cumin/jeera
- 1/4 tsp mustard seeds
- 1/2 to 1 tsp sugar or as required
- 1/2 to 1 tsp lemon juice or as required (optional)
- 1 tablespoon oil
- 1/4 tsp salt or more
Method:
- Wash the sabudana and leave them in a little bit of water overnight or for 3-5 hours. There should be just enough water for them to swell.
- Next day fluff the sabudana very well and keep aside in a bowl.
- In a pan dry roast the peanuts till slightly browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
- mix the coarsely powdered peanuts, salt, sugar and lemon juice with the sabudana.
- Heat oil in a thick bottom pan. fry the cumin and mustard seeds first till they crackle and get browned.
- Add the curry leaves and green chilies and the diced onion. Cook covered until the onion turns translucent.
- Add the sabudana and mix into everything together.
- Cover and cook on low flame for 5 minutes. Mix them up again and leave them on for another five minutes or until the sabudana become translucent.
- Garnish with grated coconut or corriander leaves and serve.
- If packing for a lunch box - allow it to slightly cool with the lid on and pack up when warm. Do not let the sabudana exposed to air which will turn them hard.
I
do not believe in baby sitting and mixing the kichidi multiple times. On low
flame with cover, they should get cooked in 10 minutes. Packed with curd, this
makes a good lunch option. I am using Lock and Lock containers which do not
leak and makes the lunch packing a breeze. Generally this is made with
potatoes, but in our house, we like it with onions.
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