When I first started blogging I was completely oblivious of the talent out there. Over the time I started exploring various food blogs for inspiration and was amazed of the quality of the writing and photographs. When I spoke to some of the food bloggers, I saw the passion they have for food and photography first hand. Being a beginner and a straggler myself in this world, I know how hard it is to reach to a prominent place where some of the bloggers are at the moment. It is extremely appalling to see some naive bloggers to indulge in a shameful act of plagiarism. Be it content or the lovely photos they click of the picture, it’s sad to see someone being deprived their due credit of their work.
A fellow blogger who I have met recently has started this noble campaign to aggrandize the awareness and fight plagiarism. I am trying to do my bit by contributing to it by posting this power filled delicious Maharastrian delicacy made of Sabudana or Sago. It is simple and dramatic looking dish. Since the Sago is made out of starch it’s full of carbohydrates and maybe that is the reason why traditionally this particular dish is served during a fast. I know the practice to eat sago kichidi is existing for 100’s of years and has taken place of tradition in most households but once again it reiterates the fact that how a lot of the traditions and rituals from ages ago actually have a purpose to the well-being of the human body to cope. In this case it is choosing a dish which is high in carbohydrates to cope with the fast anyone is observing. So, Let’s look at how sabudana Kichidi is cooked in the most simplest and traditional method.
300 Grams Sago/Sabudana
Few Curry leaves
4 Green chillies
30 grams roasted and unsalted peanuts
1 Tsp Cumin seeds
1 Tbsp Oil
Salt to taste
1 Tbsp Lemon Juice
Soak the sago in water for at least 4 hours. Once soaked tie them in a muslin cloth or a cheese cloth and keep it over a bowl to drain all the water. I just hang it to the window and place a bowl underneath so all the water is completely drained. This is to make sure the sago is dry and to avoid a sticky kichidi.
Once the water is drained, place the sago on a cloth and leave it to dry while you prepare the rest of the ingredients.
Meanwhile crush the peanuts coarsely and keep aside. Halve the green chilies in length and dice the potatoes into small pieces. Heat 1 Tbsp of oil in the a deep pan, add the cumin seeds, chillies, curry leaves, cashews and sauté them for 2 mins. Now add the potatoes and et them cook for at least 5 mins or until they are 70% cooked. Once the potatoes are slightly cooked, add the soaked sago , add salt to taste and mix well. You can the peanuts at this point.
Cover the pan and leave it in medium flame until the sago is completely cooked. The bright white sago we saw in the above pic will now become transparent. Remove from heat, garnish it with coriander and drizzle the lemon juice. Serve hot with some yogurt or it is just as good on it’s own.