Ok! So here’s yet another Family favourite getting published! Recipe courtesy – Mom-In-Law . The Sago Kicchdi is one of those first few dishes I learnt from my mom-in-law to keep my husband’s tummy happy, and it took me about 5 failed attempts to get here. I have managed to add some small twists to it , to suit our requirement. So here is what we have every Sunday for Breakfast!
- Sabudana/Sago 1 cup
- Roasted Peanuts 1/4 cup
- Green chillies 4-5
- Ghee/ Oil 1 tablespoon
- Roasted Cumin seeds 1 teaspoon
- Salt to taste
- Sugar 1 teaspoon
- Lemon juice 1 teaspoon
- Fresh coriander leaves a few sprigs
- Curry leaves 1 sprig
- Asafoetida 1/4 teaspoon
- Mustard seeds 1/4 teaspoon
Wash sabudana and soak in one cup water for three to four hours. (I usually soak the Sabudana overnight with 3/4 cup water ). Sabudana ( sago ) pearls should be separate and moist. In case they are too moist , try to dry them on a tissue or cloth to absorb the moisture. Grind the peanuts coarsely. Coarsely pound the Roasted Cumin seeds in a Mortar.
To the Sabudana grains , add Sugar , Salt , Cumin powder , Peanuts and mix them well and set it aside.
Heat ghee/oil in a pan, add curry leaves,asafoetida, mustard seeds and chopped green chillies. When mustard seeds crackle add sabudana, saute for four to five minutes, stirring well. Sprinkle a little water and add the lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.
Best served with Sweet Curd.