PALAK -SAGO KHICHIDI (TAPIOCA PEARLS)


This dish is another addition to preparations with sago/sabudana/javarisi/tapioca pearls.Another innovation from

my kitchen.

Like any other day was getting ready to make my family’s favourite dish ‘sago with potatoes and peanuts’

SAGO,POTATO,PEANUT KHICHIDI but revised my menu when I saw the palak leaves lying in the kitchen countertop

to be included for lunch.Palak /spinach leaves are highly nutritious,and in this awakened awareness for healthy food

we have to include lots of greens in our diet.

Now to the recipe…

INGREDIENTS

1 cup sago (washed and soaked overnight )

1 onion chopped fine

1/2 tsp chilli flakes

1 small tomato

2-3 tbsp ghee or oil

salt to taste

2-3 tbsp cheese or paneer grated(optional)

1/2 tsp sugar

Ground to a coarse paste

A handful of spinach leaves

1 tsp cummin seeds

1 green chilli

1-2 cloves garlic

For tempering

1 tsp mustard seeds

1-2 dry red chillies

a pinch of asafoetida

METHOD

Heat oil and temper with listed ingredients .

Next add the onions ,salt and sauce till light brown.

Add chopped tomato and the green paste and sugar (to retain the colour)and saute for about 5 minutes.

Next add the chilli flakes and the soaked sago.

Mix well till well corporated.Cover and cook on a low flame till the pearls look glossy and cooked.Stir once after

covering.

Once it is cooked, add cheese and serve with raita, or chutney.

Note: Another variant of this recipe can be mixed with potatoes,peanuts,and palak. (like the recipe in the link above )

SAGO-TOMATO KHICHIDI


Today breakfast had to be the potato sago/

sabudana/ javarisi khichadi.Even the potatoes

were put to boil.In the spur of the moment I got

the idea to make with tomato.

Served with raita,it was a good breakfast .

https://calinskitchen.com/2020/10/27/sagopotatopeanut-khichidi/

👆🏻The link to the basic sago+ potato khichidi.

Now to today’s recipe.

INGREDIENTS

250 gm sago/ sabudana ( soaked overnight)

3 medium sized tomatoes puréed

2-3 boiled potatoes

1-2 green chillies chopped

1 small piece ginger chopped

A handful of roasted peanuts or cashewnuts

1/2 tsp chilli powder

1/2 tsp cummin powder

A pinch of asafoetida

Few curry leaves

Coriander leaves for garnishing

3 tbsp oil/ ghee

Salt to taste

1/2 tsp sugar or jaggery (I always add sugar to

balance the acid in tomato purée)

1/2 tsp mustard seeds

1-2 dry chillies

METHOD

•Heat oil,and add mustard seeds,curry leaves,

dry chillies .

Next add the ginger,green chilies and the

tomato purée,sugar,salt and the spices,and

sauté for 5 minutes.

•Add the soaked sago and cook covered on a

low flame.

• Once the sago pearls are cooked,add the

lightly mashed boiled potatoes,and roasted

nuts.Remove from fire.

• Garnish with coriander leaves and serve with

raita.

You could try the same recipe with lime .

Omitting the tomato purée and chilli

powder.

CHICK PEA-EGG MASALA


Chick peas or garbanzo beans is one good

legume,with loads of protein,fibre,and many

other nutrients,and vitamins.

The fibre sourced from this peas is very

beneficial to diabetic patients .

1 cup chick peas =125 gm fibre .

Good to serve at breakfast.It’s best to pre-soak

before cooking. In case you forget to soak,do

not worry ,just add boiling hot water into a

casserole ,add the peas ,close the lid and set

aside for half an hour,and pressure cook .

Now …that’s a tip I have given .😀

Moving to the recipe

INGREDIENT ( serves 4)

1 cup chick peas ( soaked overnight)

1 cup curd /yoghurt

1 tsp chilli flakes

2-3 eggs

1/4 tsp turmeric

1/4 tsp pepper powder

1 -2 tsp butter or oil ( oil can be opted out too)

Salt to taste

Grind to a coarse paste

2 green chillies

4-5 cloves garlic

A small piece ginger

METHOD

•Cook the chick peas with 1/2 cup curd,turmeric

and a little water till soft ( pressure cook )

•Remove from fire ,and add the ground paste.

•Add the rest of the spices.

•Now,add the eggs and keep mixing till it looks

scrambled.

Garnish with coriander leaves .

This dish can be used to make wraps,or served

with chapatis,and bread .

If you need more spice ,you could add more

chilli powder.

Simple recipe but tasty to have it without any

accompaniments.

Do try this healthy dish and post in your

suggestions and comments!

SAGO KHICHIDI


Sago/sabudana/sauvarisi/sau is widely used in making kheer or payasam a delight for all,no 

doubt.Not only payasam Halwas,biscuits,and vadam are made with this pearly substance 

sourced from tapioca.

This is not a low calorie food.It is high in calories and high in providing energy.Not much of 

nutrient contents,but still loved by all ,even those who love to lose weight .Anyway,let me get 

into the savoury dish I would like to share.This breakfast listed dish can be eaten without any

accompaniments.Those who love the extra dish can opt for raita or coconut chutney.

INGREDIENTS

2 cups sago washed and soaked overnight 

3-4 green chillies finely chopped

1 big onion finely chopped

1 inch ginger chopped

Few curry leaves

1/4 cup peanuts (to add a little protein)

1 tblsp.lime juice

1/2 tsp cummin powder

1/2 tsp coarsely ground pepper (optional as green chilli will add the spice )

1/2 tsp.mustard seeds

2 dry chillies

1/4 tsp turmeric

3-4 tblsp ghee +oil

salt to taste.

METHOD

Wash the sago again once (do not drain fully,let some moisture be there).

Heat oil in a tawa,and add mustard,dry chillies,onion,green chillies curry leaves and ginger 

and sauté till onion looks translucent. Add salt and turmeric.Add the peanuts and then the sago 

(Do not add water as the moisture in it is enough to cook.)Mix well cover and cook for 1 minute

Mix again,add lime juice and cover.Cook for another 2-3 minutes or till the pearls are gleaming 

and soft.

Remove from fire and serve hot or warm.