Monday, April 18, 2011

Spicy Sago

Have you cooked with sago? It's a little difficult to use, since it becomes thick and soggy really fast. So you've got to soak it for just the right amount of time. It took me a long while before I figured out what that was. But once you do get it right, sago is absolutely delicious!

Khichdi is traditionally a combination of rice and lentils. In this case, we're substituting the sago for the carbohydrate (rice), and peanuts for the protein (lentils).

Sabudana (Sago) Khichdi

1 cup Sago, soaked for 2 hours in water
1 handful Peanuts, powdered
1/2 tsp Sugar
3 Green Chillies, chopped
2 Potatoes, boiled, peeled and cut into small pieces
1 tsp Red Chilli Powder
1/4 tsp Turmeric
1 tsp Cumin Powder
2 tsp Garam Masala
2 tsp Oil
1/4 tsp Mustard Seeds
2-3 Curry Leaves
a pinch of Asafoetida
2 tbsp Coconut, grated, for garnish
2-3 tbsp Cilantro, chopped, for garnish

Soak the sago for a couple of hours, until each grain loosens and feels light. Add crushed peanuts, sugar and salt and mix gently. Heat oil in a pan and add the mustard seeds, curry leaves, asafoetida and green chillies. When the mustard seeds pop, add the cooked potatoes, cumin powder, chilli powder, turmeric, garam masala and saute for a few minutes. Add the sago and stir gently. Finally add the grated coconut and cilantro leaves.