![DSC_5175 DSC_5175](http://lh5.ggpht.com/-PMFNMAneLFw/UlPb-L7lAwI/AAAAAAAARkk/NtiMaSHWC-8/DSC_5175_thumb24.jpg?imgmax=800)
Hi All!!
The festive and the fasting days have begun, so let me start by saying ‘ A Happy Navaratri’ to all my readers. I have explained the significance of the Navaratra and Dussehra previously here and have posted a few fasting recipes earlier, which to my delight many of you have tried, liked and appreciated.
Since the ‘Navaratri’ have begun and many people are fasting, I thought of sharing a fasting food recipe. I was amazed at myself that I had never managed to post the most commonly eaten fasting food till date here…I gently admonished myself and steered the foodie in me to cook & post it right away.
Sabudana/ Sago khichadi is loved by all my family members and I cook it quite frequently in my kitchen. As a matter of fact, I stay quite away from fasting and my family does not need any special occasion or a reason to savour this preparation.
As a child I would always prefer sabudana over mordhan/ sama rice during any fasting meal for a simple reason that the sabudana was served with the kokam-dalchini aamti and mordhan with yogurt/dahyatli amti. I would demand my mom to make the kokam-dalchini aamti for me whenever she made sabudana. I loved the combination of the fairly plain khichadi with the spicy- tangy aamti to the core and I was pleasantly surprised when my both the kids also loved it and started demanding that I should make the aamti if I’m making the sabudana.
The kokam-dalchini amti or the Mangosteen-Cinnamon soup is a recipe that I learnt from my mother, which she had learnt from her mother, who was fondly called ‘Akka’ by all of us. It is a recipe that has come to us from my Granny’s mom’s side, passed through generations. I do not want to sound pushy but still I can’t resist myself saying, please do try it, I highly recommend this aamti/ soup to all my readers as the combination is unusual and absolutely worth a try..
Sabudana Khichadi &Kokam- Dalchini Aamti
Soaking Time: 4-5hrs | Preparation Time:15mins | Cooking Time:30mins | Serves: 4-5| Difficulty Level: Moderate
Ingredients
For Khichadi3-1/2cups dry sago
8-10green chilies l(spicy)
250gms roasted peanut
3 small potatoes, finely sliced or boiled & cubed
1tsp sugar
salt to taste
1/2 - 3/4cup refined oil for vegan version or ghee (melted)
For Aamti (non vegan preparation)
a large fistful of roasted peanuts
1/4”piece ginger (optional)
a few strands of coriander leaves with stem
1tsp roasted cumin
1/4cup-1/2cup kokam agal or 5-6 kokam soaked in 1/2 cup warm water
1small green chili
10-12 black pepper corn
3-4 cloves
salt to taste
For tempering
2tsp ghee
1/2tsp cumin
![DSC_5193 DSC_5193](http://lh5.ggpht.com/-psTfbwX9NIo/UlPkHsAjhpI/AAAAAAAARlM/1bGn_7II-CA/DSC_5193_thumb%25255B12%25255D.jpg?imgmax=800)
Method for Sabudana Khichadi
![DSC_5117 DSC_5117](http://lh3.ggpht.com/-S9Lrg1pdXsE/UlPkJU1e_1I/AAAAAAAARlc/7fkA_emhisY/DSC_5117_thumb%25255B9%25255D.jpg?imgmax=800)
Wash the sago 3-4 times with plain water to remove excess starch. Decant all the water completely and keep covered for 4-5hrs. Separate the sago with hands.
![DSC_5119 DSC_5119](http://lh4.ggpht.com/-4YoQkNrKIXU/UlPkLUx7YwI/AAAAAAAARls/F_j5adAsyMY/DSC_5119_thumb%25255B18%25255D.jpg?imgmax=800)
Grind the roasted peanuts. Mix it with soaked sago. Also mix in sugar and salt to taste.
![DSC_5123 DSC_5123](http://lh5.ggpht.com/-2RlEcq8b2Nk/UlPkNKLJ0QI/AAAAAAAARl8/l0pDkU0NJqE/DSC_5123_thumb%25255B10%25255D.jpg?imgmax=800)
![DSC_5145 DSC_5145](http://lh5.ggpht.com/-UeyTpi1lBx0/UlPkO4RWcbI/AAAAAAAARmM/hyRluuCDars/DSC_5145_thumb%25255B9%25255D.jpg?imgmax=800)
Heat oil and splutter the cumin.
![DSC_5151 DSC_5151](http://lh4.ggpht.com/-AvtRSMnqUhE/UlPkQgJaRFI/AAAAAAAARmc/1jXDC0Scquo/DSC_5151_thumb%25255B15%25255D.jpg?imgmax=800)
Add green chillies and sauté for few seconds, so that the flavour gets infused in the oil.
![DSC_5156 DSC_5156](http://lh4.ggpht.com/-zKKuSINM1lg/UlPkSjlSdhI/AAAAAAAARms/RwdCpX01abk/DSC_5156_thumb%25255B5%25255D.jpg?imgmax=800)
![DSC_5157 DSC_5157](http://lh3.ggpht.com/-oUXNa2I8q2g/UlPkUpC5gEI/AAAAAAAARm8/SXZyhnGhDus/DSC_5157_thumb%25255B7%25255D.jpg?imgmax=800)
Tip in the sliced potatoes (I do not peel my potatoes) and also add salt to taste. Mix and cook covered.
![DSC_5165 DSC_5165](http://lh4.ggpht.com/-WqLirfZM2qQ/UlPkWckD0II/AAAAAAAARnM/JmWot-FRGcs/DSC_5165_thumb%25255B16%25255D.jpg?imgmax=800)
![DSC_5169 DSC_5169](http://lh5.ggpht.com/-gw9q_tN24_M/UlPkYGxds3I/AAAAAAAARnc/lXhm28NNj9I/DSC_5169_thumb%25255B5%25255D.jpg?imgmax=800)
Add the sago mixture and mix thoroughly. Cook covered for 5-8mins or till done.
Mix in some chopped coriander for more flavour.
Serve hot with the aamti.
Method for Aamti
![DSC_5127 DSC_5127](http://lh3.ggpht.com/-ijynnyEZbwQ/UlPkaJ9_0UI/AAAAAAAARns/Unr5DpVXkT8/DSC_5127_thumb%25255B4%25255D.jpg?imgmax=800)
![DSC_5128 DSC_5128](http://lh4.ggpht.com/-zzRiPK6jP6Q/UlPkcLuki6I/AAAAAAAARn8/Fxj7-oHucKs/DSC_5128_thumb%25255B8%25255D.jpg?imgmax=800)
Grind the pepper, cloves and cinnamon first. Now add the remaining ingredients other than the kokam juice and salt.
![DSC_5131 DSC_5131](http://lh6.ggpht.com/-Lchbq3lTcpQ/UlPkeO5qFTI/AAAAAAAARoM/OlWrIkJ728E/DSC_5131_thumb%25255B5%25255D.jpg?imgmax=800)
![DSC_5132 DSC_5132](http://lh5.ggpht.com/-VP5SAFACxgc/UlPkgDrlc8I/AAAAAAAARoc/v1As8Mzu8Qw/DSC_5132_thumb%25255B5%25255D.jpg?imgmax=800)
![DSC_5136 DSC_5136](http://lh3.ggpht.com/-_VvrIYJLl8o/UlPkiOefVdI/AAAAAAAARos/-3sMe7X2Gug/DSC_5136_thumb%25255B5%25255D.jpg?imgmax=800)
To the ground mix add the kokam juice, salt to taste and about 2-3cups water.
![DSC_5138 DSC_5138](http://lh5.ggpht.com/-xII2Z4oDw70/UlPkj3vCs9I/AAAAAAAARo8/Fqm3KjqxIY0/DSC_5138_thumb%25255B5%25255D.jpg?imgmax=800)
![DSC_5140 DSC_5140](http://lh3.ggpht.com/-clGAOw9EndE/UlPkmMYb9BI/AAAAAAAARpM/L2bXTVpewJ0/DSC_5140_thumb%25255B5%25255D.jpg?imgmax=800)
Bring it to a boil and simmer for 10-12mins.
![DSC_5143 DSC_5143](http://lh5.ggpht.com/-iH-LNaH2c9w/UlPknxs-wPI/AAAAAAAARpY/-6qG6HeAPMo/DSC_5143_thumb%25255B5%25255D.jpg?imgmax=800)
![DSC_5149 DSC_5149](http://lh5.ggpht.com/-CO-A8uVv_wI/UlPkpzG2x7I/AAAAAAAARps/fAF_Uwbftqk/DSC_5149_thumb%25255B14%25255D.jpg?imgmax=800)
Make the tempering with ghee and cumin seeds and pour on the aamti.
Serve hot.
![DSC_5187 DSC_5187](http://lh6.ggpht.com/-BwSRzAU3MeQ/UlPksGb2zsI/AAAAAAAARp8/WBkDrH7vdrw/DSC_5187_thumb%25255B14%25255D.jpg?imgmax=800)
Sending both the recipes to my event ‘ONLY’ Traditional Recipes Guest hosted by Jiya's Delicacy.
Tips
1. While making sabudana khichadi get hold of good quality sago else the khichadi can turn gooey.2. Sago is very starchy so do ensure that the excess starch is washed off thoroughly and all the water is drained off too after rinsing.
3.
![Star](http://lh5.ggpht.com/-dunVxT0ylU8/UlPks5byO1I/AAAAAAAARqE/7x8lgt9UPjo/wlEmoticon-star%25255B2%25255D.png?imgmax=800)
More Falahari/ Fasting Recipes
1. Sweet Potato Patty
2. Akka Panji’s Thalipeeth For Fasting
3. Batyatacha Kees
4. Watermelon Rind Thalipeeth For Fasting
5. Authentic Maharashtrian Style Sabudana Vada
6. Raw Banana & Tapioca Pearls Patty
This recipe is an entry to Kitchen Aid IndiaNavratri Challenge For The Hub @Archana's Kitchen
8 comments:
Am craving for that Aamti now...delicious combo
Droolicious recipes....aamti is very new to me and will try to soak sago the grandmom way next time....
the amti recipe is new to me. It looks very tempting Pari.
Looks very healthy and tasty!
Delicious combo ! Wonderful clicks...
Looks very tempting Pari!!! My MIL told me two days back she never gets this right, I will def try this for her as she was craving for this the other day..
super inviting khichidi
Such a filling and irresistible dishes, both looks fantastic,especially that prefectly cooked sago khichadi is just inviting me.
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