Saboodana ki khichdi

Saboodana ki Khichdi

This is something we instantly like when offered  to us… often by a Maharashtrian friend. 

Those of us living in New Delhi have the choice of going to Dilli Hat, and along with breathing and buying the beautiful arts,crafts and textiles of India, ordering saboodana ki khichdi or saboodana vada, at the Maharashtra Sadan.

Dilli Hat has a food court that gives us a window into the culinary specialties of all the states, even if only in a limited way. Summer evenings and winter afternoons here make for enjoyable outings. If we get lucky, there is a cultural programme too,.

But getting back to the saboodana ki khichdi, it is not that difficult to make it at home and make it well, says my Tam Brahm friend Mala, who has lived in Mumbai that was Bombay, till she got married.

She made it for dinner last night and her daughter Sharmada sent me this photograph. But this is an ideal any time meal. Many Indian women eat  this   when they are fasting.

Her recipe:

Saboodana -1 cup

Water-2 cups.

Cooking oil(she used Idayam til oil)-1 teaspoon

Jeera- half a teaspoon

Green chillies chopped-3 or 4

Ginger –grated or chopped fine-1 teaspoon

Haldi(turmeric)- optional

Salt-to taste

Potatoes, boiled and diced-one medium size

Roasted, coarsely ground peanuts—two or three teaspoons

Curry leaves,--a few

 Green coriander—to garnish

Soak the saboodana in the water for about 6 hours. It would have absorbed all the water.

Heat a frying pan, pour the oil, when it smokes toss the jeera, chopped green chillies,grated ginger, curry leaves. Stir, adding the potatoes. A minute later add the salt and turmeric. A minute later, empty the soaked saboodana, and stir gently.

Cook without a lid on the pan, for about five minutes.

Now add the coarsely ground peanuts, and stir once more.

Move it to serving bowl, and  garnish with coriander.

Serve with green chutney, though it tastes delicious just by itself.