- 1 cup sabudana
- 1/4 cup peanut (roasted)
- 2 tbsp ghee/clarified butter
- 1 tsp cumin seeds
- red pepper
- 1 sprig curry leaves
- 2 tsp salt
- 1 tsp chili powder
- 1 tbsp coriander leaves finely chopped
- 1 tsp green chilies
- 1 tbsp lemon juice
Most of the time when people talk about India, there’s always Northern India and Southern India. Very often Eastern and Western India seem to be forgotten. Sabudana kichidi is one of the most sought dishes for a quick breakfast, evening snack or anyone who wants to break the fast, observed during auspicious occasions or festivals. Sabudana means tapioca pearls. Unlike most dishes, this unique dish doesn’t have one place as it’s the origin. Typically, all the western states prepare this dish, with very little variations. However, the most common recipe followed all over India is from Maharashtra.
According to Wikipedia, sabudana is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of peanuts to sabudana khichidi adds to the protein content, making it a more balanced meal. It has a high caloric content, due to the quantity of starch and fat present.
Accord to Medical News, if you eat nuts daily, especially, peanuts it can help to reduce the risk from cancer, other diseases and is healthy for the heart too. Peanuts have a good source of omega-3, fiber, vitamin E, antioxidants and “good” fats.
How to make Sabudana Kichidi
Cassava is native to South America, in the Amazon Basin of Brazil, and was one of the first cultivated plants in the western hemisphere. This tropical vegetable, also called manioc, manihot, yucca root, yucca root, sweet potato tree, and tapioca plant.
In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur, and Nagpur, it is available as street food and is widely eaten throughout the year.