Maharashtrian Sabudana Khichdi Recipe
Sabudana, or sago in English, is a starch extracted from the pulp of the trunk of the sago palm, a type of palm tree. It is often eaten rolled into small balls and cooked in water. Indians cook it as sabudana khichdi (simply soaked and garnished with potatoes, spices, and roasted peanuts), street food addicts enjoy it as sabudana vada (fritter) at the end of the day, and a starter menu might include a few sabudana nipattu (fried flatbreads). Far be it from me to bring you traditional Indian recipes made from these very amusing little white balls, even if they remind me of the tapioca of my childhood, and in particular the tapioca soup, called during our family dinners "frog eye soup", which left us very perplexed. Sabudana khichdi is a popular Indian dish made with tapioca pearls (sago), spices, potatoes, curry leaves and roasted peanuts. Popular especially in northern and western India, it is a popular fasting dish during Shivratri and Navratri. It is also vegan and glute...