Last year during festivities of Navratri, a video had surfaced online which was taking a sarcastic jibe at people who fast during those 9 days of festival.
The video was a monologue of a character portraying a husband who was suggesting his wife about the list of dishes that they must prepare for their fasting meal. It was such an exhaustive and elaborate list that would put a wedding dinner menu to shame. Though the humor in the video had me laugh my head off but there is no denying the fact that many a times Indian fasting spread could be mistaken for a feast.
I grew up in Mumbai in a typical Maharashtrian family where festivals and the traditional practices associated with it have a great bearing in our daily lives. As part of my childhood I was exposed to the sight of my parents and my granny referring Hindu Calendars (known as Kalnirnay or Mahalakhsmi Panchang) very religiously. As I grew up I took over this responsibility from my flailing grandmother who had lost her vision by then and I would narrate her the significant dates and events in a month. One of the significant outcomes of this activity would be highlighting the dates when my parents would practice a religious fasting (days like Ekadashi, Sankashti, and Mahashivratri etc.). Excitedly I would read out the dates in the assembly of my parents and my granny and participate in their discussions thereafter. It also gave me an opportunity to showcase this newly acquired knowledge in presence of friends and boast.
These fasting days would be so much fun. While the fasting members at home would satiate themselves with fasting meal, I was allowed the indulgence of both kind of meals (regular food and fasting dishes). Ingredients like sweet potato, peanuts, Sago, buckwheat flour, barnyard millets and several such products would be on my Mom’s shopping list. Dishes like Boiled Sweet Potato, roasted peanuts, fried Potato roundels, Barnyard millet Kheer and Sago Khichdi are some of the dishes that would be prepared in my Mother’s kitchen.
For many Maharashtrian family, Sabudana or Sago Khichdi are synonymous to fasting to such a degree that if you are spotted eating this Khichdi, a question like “Are you fasting?” could be thrown at you.
This is very simple recipe that calls for very few ingredients and the recipe could be customized to suit your palate or depending upon how much time you have in your hand. You may choose to add or leave out potatoes, dash of lemon juice or curry leaves. This is the best recipe for Vrat and also for breakfast as it keeps you full for longer time. Sago is the rich source of carbohydrates and addition of peanuts would provide necessary fats to the body. Make this simple yet delicious dish at home and share your feedback with us in the comment section below.
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- 1 Cup Sabudana (Sago-Tapioca Pearls)
- 1 Cup roasted Peanuts (coarsely crushed)
- ¼th Cup fresh Coriander leaves (finely chopped)
- ½ Cup Fresh Coconut (grated)
- 2 small sized Potatoes (boiled & diced)
- Cooking Oil
- Rock Salt to taste
- 2 Green Chilies (finely chopped)
- 1 tsp (or to taste) Sugar
- 1 tsp Cumin Seeds
- Rinse Sabudana 2-3 times with water. Strain the excess water. Thereafter, soak overnight in ½ cup water. Next morning, pearls must be beautifully puffed and separated.
- Transfer Sabudana in a large bowl. Add roasted and crushed peanuts and mix well.
- Let’s put pan on heat and start making Khichdi. Heat 2-3 tbsp Cooking Oil.
- Add Cumin Seeds, chopped Green chilies, diced potatoes. Fry potatoes for couple of mins.
- Add Sabudana and Peanuts mixture. Cook on low-medium heat for 3-4 mins and keep stirring.
- Add Rock salt to taste, sugar and mix well. On non-fasting days, you can add common salt. Always cook on low-medium heat. On high heat, Sabudana becomes tough and chewy.
- Add grated fresh coconut, Chopped Coriander Leaves and mix.
- Switch off the heat
- Sabudana Khichdi is relished with thin Curd. You can pack it for your lunch or evening snacks
Click here to watch recipe video