A Dummies Guide to Sabudana Khichdi

Let's face it. Sabudana khichdi is the easiest thing to make.

Strangely, I totally *suck* at it, producing a gooey mess every single time, instead of a happy light breakfast. It's a complete mystery, because I am otherwise a competent and creative cook.

Thankfully, with the arrival of my new maid, the sabudana khichdi in our household has morphed into a work of art. Since Shravan is here, in all its supposed holiness, and people are buying sabudana by the kilo, I thought this a good time to produce this Sabudana Khichdi for Dummies.

Note that I am merely recording what my maid is doing, I'm not cooking. I'm convinced I'm jinxed when it comes to this sabudana thing :)

Step 1: Sabudana soaked overnight

Aha. Hang on there, because this is the first stumbling block. Most recipes will tell you this soak overnight stuff. The real trick though, is to Know Thy Sabudana. The right amount of soaking (1 hour in our household, but 30 minutes in some others) is required. After this, you drain all the water out, using a colander, and you leave the wet sabudana in the colander overnight. When you come back in the morning you'll find that the sago globules have morphed into fat moist little delights, waiting to be cooked.

Step 2: The Ingredients - Cumin, Lemon, Chillies, Peanuts coarsely ground, coriander for garnishing

There's a missing ingredient in this photo, which is a boiled potato (optional, strictly speaking, but hey, who doesn't like potatoes? And it adds a nice extra texture). By the way, the ground peanut thingy? The more you add the nicer the whole darn thing tastes.

Step 3 - Heat oil in kadhai, add cumin.

Easy, no? The thing is not to burn the seasonings, so keep the flame low, wait for the oil to heat up, then add the cumin.

Step 4: Slice chillies lengthwise

If you're in a household of brave men and women, you can chop the chillies into chunks, or chop them really fine for a spicier dish. I prefer not to be surprised into biting chillies, so we slice them this way to spot it easily.

Step 5: Watch green chillies sizzling in oil. Careful. The pods tend to pop when hot.

Step 6: Add the sago. No, it doesn't stick to the sides of the pan, but cut the flame to as low as you can.

Step 7: Squeeze lemon

My maid and I don't see eye to eye on this lemon business. To me, lemon is something you squeeze at the very end, like a garnish, after you take this thing off the flame. My maid doesn't have any such qualms, and adds lemon anywhere anyhow. Given that her food is outstanding, I should just sit back and let her do what she likes, right?

Step 8: Add salt to taste

How much, really, is "salt to taste"? Different salts have different saltiness, so this one, my friend, only works by trial and error. The golden rule is of course, Less is More. Go easy on the salt. Err on the side of caution. And so on.

Step 9: Bring on the ground peanuts. The more the merrier.

This is also the time my maid brings out the boiled potato, cuts it into tiny squares and pops it into the mix. I've also seen potatoes added at the beginning, just after the green chillies. That seems more sensible to me, but hey, what do *I* know.

Step 10: Give it a good stir. Watch it go from white to a happy brown.

Sabudana cooks quickly. In about 5 minutes, the sago turns translucent, which is when you know it's done. But it also sticks a bit to the sides of the pan, so you have to keep stirring.

Step 11: Chop coriander into bits for garnishing

Step 12: Serve hot

This is important. Cold sabudana is like biting into very dead fish. Hot, steaming, spicy, with the fantastic smells of coriander, lemon and chilli, that's how to eat this thing.

And the best way to eat it is plain. Maharashtrians ruin it, according to me, with a ridiculous sweet yoghurt dip to go with it. But hey. Whatever floats your boat.

And now to breakfast....