Monday, May 5, 2014



A couple of days ago, I had posted the recipe for Shengdana Kadhi from my friend Vidya Baindur's  blog where you can check out a number of Konkani and Maharashtrian dishes. I had mentioned then that Shengdana Kadhi makes a great combination with Sabudana Khichdi, so today I present this Maharashtrian speciality.

Sabudana is made from tapioca starch and comes in the form of pearls. This dish is often made when people observe "fasts" or "vrats" as it has high levels of carbohydrates.

  • Sabudana, (Tapioca Sago), 2 cups
  • Roasted Groundnut powder, 1/2 cup
  • Potato, boiled, 2
  • Dahi (Curds), 1 tbsp. (optional) # I have not added.
  • Salt, to taste
  • Sugar, to taste
  • Ghee, 2 tbsp.
  • Jeera (Cumin Seeds), 1 tsp
  • Green Chillies, chopped, 2-3
  • Curry leaves, 5-6
  • Dash of lime juice (optional)  # I have added
  • Coriander leaves, chopped, for garnishing.
Soak 2 cups of sabudana for 3-4 hours. Drain it fully in a colander. Keep aside.
Dry roast the groundnuts till they are crisp, remove the skin and powder them to a coarse powder
Remove the skin of the boiled potatoes and cut them into cubes. Apply a little salt, and keep aside
Mix the roasted groundnut powder with the soaked and drained sabudana along with salt and sugar to taste
In a pan, heat the ghee and add jeera, When it sizzles, add the chopped green chillies and curry leaves
Saute for a few minutes then add the boiled potato pieces
Now add the soaked sabudana mixture and mix it well
Cook, covered with a lid for 4-5 minutes
You may add a dash of lime juice, if you so prefer
Garnish with chopped coriander leaves
Serve with Shengdana Kadhi as the accompaniment

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