Like idly-sambar is for south-Indians, sabudana kitchadi is for maharastrians. Once a colleague of mine Roselin brought this to office, that was the first time I tasted it, loved it and I learnt to prepare this from her. Until I dug into the web, I thought sabudana is no healthy ingredient and had a dumb taste but for the condiments used to prepare it. But the internet lit upon me the goodness of these tiny pearls. Sabudana is made of tapioca and is non-gluttonous and very very healthy and cooling to the body. In olden days sabudana or sago was made in cottage industries and were mostly unhygienic which is another reason we at home used to avoid it for, but now with industrial manufacturing in place this is not an issue; so all of us can happily relish it. I would call this a wholesome breakfast as this is full of multi-nutrients.
1. Sabudana – 1 cup
2. Potato – 2
3. Peanuts – 1/3 cup
4. Mustard seeds – ½ tsp
5. Cumin seeds – ¼ tsp
6. Green chilies – 2 chopped
7. Curry leaves -1 sprig
8. Asafoetida -1 pinch
9. Salt as per taste
10. Oil – 1 tbsp
Step 1: Soak the sabudana in water for 30 minutes, then drain the water and leave it covered overnight. Some people leave it soaked in water the whole night and others soak just for 2 hours; it depends upon the type of sabudana grains you use. Just make sure they neither get dissolved nor are hard in the centre.
Step 3: Wash, peel and cut the potatoes into small cubes.
Step 4: In a non-stick pan, heat oil, splutter mustard & cumin, sprinkle asafoetida, add curry leaves & green chillies and then sauté the cubed potatoes in it with some salt until they are done.
Step 5: Now add the sabudana, peanut powder, salt and mix with light hand so as to not mash the Kitchadi.
Step 6: Once mixed well, turn off stove immediately; not much cooking is required; else sabudana would become lumpy.
Step 7: Serve hot with curds if necessary. Actually this goes best without any accompaniment.