Sabudana (Sago) Khichdi

A new day, a new beginning.

A little bit of restraint, a lot of faith.

The belief that good will endure and that fasting will make your blood pure.

Every so often comes a day marked by the Hindu calendar when just levitating yourself above the simplest of worldly pleasures can elevate you to a level that most people have no access to.

That happened last on Maha Shivratri. The festival when lord Shiva the destroyer gets up from slumber, marries goddess Parvati, and also lovingly lets go of all the four legged or six legged or eight legged and more critters who had snuggled up to him to hibernate.

No I’m not making this up, I’m sure there are many other legends that are not as interesting. These are just the popular ones.

And of course as on other festivals of spiritual nature, we fast.

Loads are fasting for lent nowadays too. So we are not alone. Only the variety of food stuff that can be partaken during a Hindu fast boggles the mind. We eat salt and savoury. We eat fried foods and fruits. We eat curries and even bread...albeit made with“non” flour and no onions and garlic. No these pariahs are banished from the pantries for these spiritually special days.

That is why we believe that Hinduism is not a religion; it is a way of life.

This is my first post written while travelling on a train. The Rajdhani express from Ranchi to Delhi. After being fed and watered and after having watched a disgustingly gross movie with blood and gore being splashed on poor unsuspecting townspeople by sir Anthony Hopkins in the form of WOLFMAN.

The gut wrenching sights that we saw just brought back thoughts of the maker and decided to post the recipe of the Saboodana khitchdi that I made for Maha Shivratri.

For the

Saboodana khitchdi...

You need

1 cup Saboodana (tapioca pearls-these are pure carbs)

1 large potato-finely diced

1 tbsp ghee

½ tsp mustard seeds

A few curry leaves

2- 3 tbsp peanuts

salt ,red chilli flakes to taste

a pinch of turmeric

2 green chillies finely chopped

A little fresh coriander/cilantro finely chopped

Yogurt to serve with

Wash the Sabudana/tapioca pearls (these are pure carbs, no fibre, proteins or minerals whatsoever)

This is how fine I cut the potato...as small as the sabudana.

Soak the tapioca pearls in just enough water as to cover the Sabudana for a couple of hours. This is what it looks like before you soak the Sabudana...

The ghee in the pan.

 To this add the mustard seeds and after they splutter add the curry leaves.

The peanuts...Now the turn of the peanuts which you must fry till the peanuts a little dark.

Add in the potatoes and stir and cook till the potatoes are cooked.

Now season, salt-if you are a purist use send salt (I use regular Tata salt)

Now the red chilli and the pinch of turmeric.

Drain the excess water out of the Sabudana, the pearls will be opaque by now.

When the potatoes are done then add the drained Sabudana, and quickly stir to mix well. 

The heat will cook the Sabudana and they will again change colour. A milky colour will emanate from their depths and indicate that the khitchdi is done.

Sprinkle the chopped coriander/cilantro on and mix it in.

The best way to enjoy this khitchdi is Hot! Served with two scoops of fresh yogurt.

Pray to god Shiva to give us respite from the ginormous critters and have a wonderful meal.

Om Namah Shivay!

Soon we'll be in Delhi...so for the next two weeks, I may get a little lazy with the posting. but hey...you dont get to spend time with siblings very often.
So what are you baking today???