The first day of the year is one of the special days of our life and obviously we bongs are no exception to this. We celebrate our truly bongly Poila Boishakh (the first day of the month of Boishakh) on our unique way. A day very special to the Bongs when we traditionally start our financial year by closing the debt of last year through Haal Khata; having loads of misti and good food; opting for new clothes; worshiping Lakshmi- Ganesh Thakur and last but not the least by cleaning the house to start a guilt free new year. I being a working mother and food blogger have a very tight schedule altogether but always try to celebrate our festivals as much as possible with positive vibe. For Poila Boishakh, this year I have opted for a thorough cleaning of the household, making some homemade chocolates for gifting and a good Bengali treat for the family. Since we had planned for an elaborate lunch so I decided to make something non-bong for the breakfast which has to be a fulfilling. I have opted for nothing but Maharastrian Sabudana Khichdi (read Sabur Khichuri) for the breakfast of Poila Boishakh.
Sabudana Khichdi is a signature Maharastrian dish and I was not aware of it till I was not in North India given In Bengal we have Sabur Khichuri with Daal while in the Maharastrian version no Daal is used but mixed with broken Peanuts, curry leaves and potato. It is also known as Vrat Ki Khichdi since Sabudana Khichdi is often prepared during fasting especially Navratri. This recipe is for both Poila Boishakh and Navratri from Debjanir Rannaghar.
A khichdi or medley prepared with tapioca pearls, Potato and nuts, Sabudana Khichdi is a must have Indian dish perfect for breakfast or evening snack and is a popular food served during fasts.
- Tapioca Pearls / Sabudana: 1.5 Cup (around 200 g)
- Potato: 2 (Big)
- Tomato: 1 (Big)
- Curry Leaves: 20
- Green Chili: 3
- Fresh Coconut (scrapped): 2 tablespoon
- Lemon Juice: 1 tablespoon
- Peanuts – ½ Cup Cashew Nut: 8-10
- Cumin Seed: ½ teaspoon
- Salt/ Rock Salt: 1 teaspoon
- Ghee/ Sunflower oil: 3 tablespoon
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/04/Making-of-Sabudana-Khichdi-300x240.jpg"][/url]
- Wash Tapioca Pearls or Sabudana under running water and soak overnight with normal water.
- While cooking drain the water and keep the Tapioca Pearls aside.
- Boil Potatoes and peel the skin while potatoes are warm.
- Mash Potatoes using a ladle or potato masher.
- Chop Green Chili and Tomatoes.
- Dry roast Peanuts and Cashew nuts for around 1-2 minutes in low flame till those emits a nutty roasted aroma.
- Using a mortar and pestle roughly crush nuts.
- Now heat Ghee/ sunflower Oil in a pan and temper with Cumin seed.
- Add Curry leaves and chopped green chilies while crackling of cumin seed started.
- Add chopped tomatoes and cook till tomatoes soften.
- Now add Sabudana and give a proper mix.
- Add mashed potatoes to the mixture.
- Finally, add roasted Peanut and Cashew nut and Salt and mix properly.
- Sprinkle around ¼ Cup. of Water and Cook for around 5 minutes in low flame while stirring continuously.
- Add lemon juice and mix properly.
- Switch the flame off and serve Sabudana Khichdi hot.
Adding Cashew Nut is completely optional but gives amazing flavour to the Sabudana Khichdi.
If preparing for fast, substitute normal salt with rock salt.
Instead of mashed potatoes you can used boiled cubed potatoes.
Fresh Scrapped coconut can be added at the end for added taste.
- Category: Breakfast, Snacks
- Cuisine: Indian