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Surti Locho

By Dhara Choksi

Cuisines

Farali, Gujarati Cuisine: Snacks, Main Course, Rice

Sabudana khichadi is an Indian dish made from soaked sabudana. It is typically prepared in Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat as fasting/farali cuisine.

How To Cook:

Step 1: (Pre-preparation) Soak 500gm sago in water for sometime. Strain excess water. Spread sago on thick cloth and let it dry.

(Note: If the time period between pre-preparation and preparation is longer than you can keep the sago aside in a vessel with closed lid.)

Step 2: Boil the Potatoes, peel them and cut into small pieces.

Step 3: Roast the groundnuts and grind them coarsely.

Step 4: Heat oil on a low flame in a vessel for tampering. Add cumin seeds to it. After they get tampered add pieces of green chilly, curry leaves and ginger to it.

Step 5: Add potato pieces to ...it and stir well. Close the flame and add groundnut powder, sago, red-chilly powder, salt, lemon juice, mixed spices powder, sugar and finely chopped coriander leaves to it.

Step 6: Stir well the mixture. Keep the heat on low flame and allow khichdi to cook for 5 minutes and close the flame.

Step 7: Let the khichdi rest with a closed lid for 5-10 minutes.

Step 8: Serve hot with curd.

Kaywords: Sabudana Khichdi, Maharashtrian Sabudana Khichdi, Sabudana khichri

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya

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