Friday, June 27, 2008

Sabudana Khichidi

Sabudana khichidi was one of the most popular items on my college canteen breakfast menu. My canteen "bhaiya" would serve a generous amount of khichidi with lemon wedges and sweet curd. I would relish this dish early in the morning before attending my classes. Many people eat sabudana when they fast, hence it is also called "upaas ka khana" in many parts of India. Peanuts are a great source of protein and Vitamin B. It is a very healthy breakfast especially for growing children. It is quick-to-make dish and tastes delicious when served piping hot for breakfast. Shengdana koot or coarsely ground peanut powder is used to make this dish. Roast the peanuts for 8-10 minutes and coarsely powder them. This can be stored in an airtight container and keeps up to a week.


1 cup sabudana
1 large or 2 small potatoes
1/2 cup coarsely ground roasted peanuts
2 green chilies (chopped)
1/2 teaspoon red chili powder.
1 teaspoon cumin seeds
2 tablespoon oil
handful of chopped coriander/cilantro leaves
2 tablespoon lemon juice
1 tablespoon sugar
salt for taste


Wash the sabudana and soak the sabudana overnight. It is a little tricky to soak the sabudana. If it is soaked in more water, it can become sticky and mushy. To soak sabudana, put it in a vessel and add water till it reaches
1/2 inch more than the level of the sabudana. Leave it overnight or soak at least for 4 hours. (Do not wash the sabudana or add water, once it is soaked!!). Add sugar, salt, chili powder, potatoes and ground peanuts and mix it well with the sabudana.

Put oil in a wide bottom pan and add cumin and green chili. Fry for 2 minutes and add the sabudana. Cook with the lid on pan and on low flame for around 10-15 minutes. Toss the sabudana occasionally while it is cooking. Garnish with lemon juice and finely chopped coriander leaves. You may also serve the sabudana khichidi with a bowl of sweet curd. Enjoy the nutritious khichidi.

Preparation time: 20 minutes excluding the soaking time
Serves: 2

Spicy Raw banana curry / Kale Humman

Humman is one of the Konkani spicy curries made with banana, potato or shrimp. It is traditionally served with rice, but tastes good with chapatti too. This dish is characterized by a lovely flavor of asafoetida and coconut oil.


2 raw bananas
1/2 cup grated coconut
3-4 red chili (I use the Byadgi chillis
which are not very spicy but impart a deep red color to the masala)
small ball of tamarind or 1/2 teaspoon tamarind concentrate
1/8th teaspoon asafoetida
2 teaspoon coconut oil


Peel and cut the raw banana into slices or big chunks. Cook the banana pieces in water till tender. Crush the asafoetida and soak it in a spoonful of water. Roast the red chili for 3-4 minutes. Finely grind the coconut, chili and tamarind into a smooth paste adding around 1/2 cup water (I usually utilize the liquid
remaining after boiling the bananas and add more water if needed). Add this masala to bananas and cook covered on a low flame. Bring the curry to a boil and sprinkle the asafoetida water and the coconut oil over the curry. Cover again and cook for 2 more minutes till the flavor of asafoetida and oil are absorbed by the curry.

Preparation time: 45 minutes
Serves: 2-3