SAWAN SPECIAL: YUMMY SABUDANA KHICHDI RECIPE

The month of Shravan starts from July 25 this year. Devotees pray to Lord Shiva during this holy month, and often observe fasts. If you too are set to observe fasting in the upcoming days, fret not. We have some of the easiest and yummiest of vrat-friendly recipes that serve the purpose and satiate your taste buds.

The entire month of Sawan is significant for the devotees of Lord Shiva and Goddess Parvati. They throng the temples with their prayers and offerings, especially on the Mondays - referred to as Sawan Somvar. Many devotees observe ritualist fast on the first Somvar of Sawan or a string of 16 Mondays back-to-back (Solah Somvar ka vrat).

A light dish made with sago or sabudana, spiced lightly. It is mostly eaten during the festival of Navaratri or Janmashtami when people are fasting. Sabudana Khichdi is one of the main fasting dish from western India, especially from the regions of Maharashtra, Gujarat and Rajasthan.

Sabudana Khichdi is also known as Falahaari Khichdi or Saagri Khichdi. This recipe is suitable for any type of vrat/fast. This is because fasting is the time when people avoid eating grains and sabudana khichdi makes a great spicy healthy and delightful snack.

INGREDIENTS OF SABUDANA KHICHDI

·         1 Cup Sabudana (Sago)

·         1/2 Cup Peanut (Shelled and Coarsely Pounded), Roasted

·         2 Tbsp Ghee

·         1 Tsp Zeera (Cumin Seeds)

·         3-4 Sabut Lal Mirch (Whole Dried Red Pepper)

·         1 Sprig Kadhi Patta (Curry Leaves)

·         2 Tsp Sendha Namak (White Rock Salt)

·         1 Tsp Chilli Powder

·         1 Tbsp Hara Dhania (Coriander Leaves)

 

MAKEING SABUDANA KHICHDI

1.      Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour, max 3 hrs.

2.       Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as otherwise when cooked, the sabudana will stick together in lumps.

3.       Mix sabudana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.

4.       Heat the ghee in a pan and add zeera, lal mirch and kadhi patta.

5.      When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. It Takes a couple of minutes.

6.       Take it off the heat, add the lemon juice (optional) and mix well.

 Serve garnished with the hara dhania and the green chillies.

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