Sabudana is derived from the sago palm, Metroxylon sagu, which is found in tropical lowland forests and freshwater swamps across Southeast Asia and New Guinea. It is widely used in India.
This recipe for Sabudana Kitchadi is from my aunt Sumitra . It is a flavorful dish with plenty of cilantro and has a unique blend of ingredients giving it a texture that is at once crunchy and soft. It makes a wholesome meal for lunch or breakfast and an interesting addition to my list of favorite things to dish out with little effort.
Preparation time - 20 minutes (excluding time to soak the Sabudana)
Serves - 4
Category – Dish for breakfast or light lunch.
Sabudana – 1 cup
Cumin seeds - ½ tspn
Onion (Medium) - 1
Green chilies - 2
Turmeric powder – 1 pinch
Olive oil – 2 tbspns
Salt – ½ tspn (adjust to taste)
Peanuts Dry Roasted – ½ cup
Coriander leaves (Cilantro) chopped - 1 cup
Yogurt (smoothed) - ¾ cup
Salt - ¼ tspn and adjust to taste
Soak one cup of sabudana in 3 cups of water . Set aside for 2 hours. Drain the water in a colander.
Finely chop the onions, and green chilies.
Using a dry grinder, crush the peanuts to crunchy pieces taking care not to grind them to a soft powder.
Peel and dice the potatoes into small cubes. Cook in water until soft. Drain and set aside.
In a deep pan, add the olive oil and Cumin seeds. Heat for about 2 minutes until the flavor of roasted cumin seeds comes through. Add the onions and green chilies, turmeric powder and fry until onions are soft. Add the potatoes, stir in and continue to heat until they are mildly roasted.
Add the drained sabudana, salt, and thoroughly mix in heating at low heat for 2 to 3 minutes. Do not overheat. Add the crushed peanuts and mix in thoroughly. Serve hot.