Spicy Sabudana Khichdi with Coriander and Green Chilly Paste | Recipe by Shobha Deshmukh

I learnt this recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste from a gentleman called Balasaheb Ardhapurkar, who tells me it is a recipe by his daughter-in-law, Shobha Deshmukh.

Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste
Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste

Shri Ardhapurkar is an active member on a couple of Maharashtrian food groups that I am a part of and posts traditional recipes from the Marathwada region of Maharashtra. His recipes for Methkut and Kala Masala inspired me to start making fresh masalas at home.

When he posted a picture and recipe of this Spicy Green Sabudana Khichdi, I was instantly enamoured because I love both the traditional Sabudana Khichdi and Green Pulav.  When I made this recipe the first time, I shared it with my colleagues at work and they absolutely loved it. Since then it has become a regular feature in my home. 🙂

So here I am sharing this recipe with you. Thank you so much, Shobha Deshmukh; I owe you one! Thank you, Ardhapurkar-Garu for introducing me to this wonderful breakfast.

Spoonful of Green, Spicy Sabudana Khichdi
Spoonful of Green, Spicy Sabudana Khichdi

How to Make Spicy Sabudana Khichdi with Coriander and Green Chilly Paste

Hariyali Sabudana Khichdi
Print
Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
Prep Time
3 hr
Cook Time
15 mins
Total Time
3 hr 15 mins
 

This is a recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste. It takes the traditional Sabudana Khichdi and elevates it to another level.

Course: Breakfast, Snack
Cuisine: Indian, Maharashtra, Maharashtrian, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Sabudana
  • 1/4 Cup Roasted Peanut Powder
  • 1 Large Potato
  • 2 tbsp Roasted Peanuts
  • 1 tsp Cumin Seeds
  • 2 Green Chillies
  • 1.5 tbsp Ghee
  • Salt to Taste
For the Green Paste
  • 1 Packed Cup Fresh Coriander
  • 2-3 Green Chillies
  • 1" Piece Ginger
Instructions
Getting the Sabudana Ready
  1. Dissolve 1 tsp salt in 2 cups water.

  2. Add the sabudana to the salt water and let it soak for about 45 minutes.

  3. Drain the sabudana using a colander and leave it in the colander for about 2-4 hours.

  4. Just before making the khichdi, mix the roasted peanut powder in the sabudana. 

  5. Set aside.

Getting the Potato Ready
  1. Parboil the potato.

  2. Let it cool and peel it.

  3. Cut into 1/2" cubes.

Making the Green Masala
  1. Using a little water, grind the coriander, green chillies, and ginger to a fine, thick paste.

  2. Set aside.

Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
  1. In a kadhai, heat the ghee.

  2. Add the cumin seeds and stir-fry till they start to change colour.

  3. Add the green chillies and stir-fry for a minute.

  4. Add the roasted peanuts and stir-fry for 1-2 minutes.

  5. Add the potato pieces and stir-fry for 2-3 minutes.

  6. Turn the heat to low and wait for a minute.

  7. Add the green masala and salt.

  8. Mix well and stir-fry for a few seconds.

  9. Add the sabudana mixed with peanut powder, and mix well.

  10. Turn up the heat to medium.

  11. Stir-fry for 5-7 minutes till the Sabudana starts to turn translucent.

  12. Take off the heat and serve hot!

Step-by-Step Recipe for Making Spicy Green Sabudana Khichdi

  1. Soaking and Draining the Sabudana
    1. Add 1 tsp salt in 2 cups water, and mix well till it dissolves.
    2. Now add the sabudana to the salted water and let it soak for about 45 minutes or till it swells. I find that using salt water helps the sabudana taste better in the khichdi.
    3. Using a colander, drain all water from the sabudana.
    4. Leave the sabudana in the colander for about 2-4 hours so that it loses all the water and dry a bit. This will prevent the sabudana from being all sticky and gluggy.
    5. Just before making the khichdi, mix the roasted peanut powder in the sabudana.
    6. Set aside.
  2. Boil the Potato
    1. Parboil the potato. If you prick the potato, it should still feel firm but cooked.
    2. After the potato cools, peel it and cut into 1/2″ cubes.
    3. Set aside.
  3. Making the Coriander-Green Chilly-Ginger Masala
    1. Add a little water, coriander, green chillies, and ginger to the chutney attachment.
    2. Grind the ingredients to a fine, thick paste. Do not add too much water as the paste will become runny.
    3. Set aside.
  4. Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
    1. In a kadhai, heat the ghee. I used ghee as Maharashtrians do not use oil and because the khichdi tastes great when cooked in ghee.
    2. When the ghee melts, add the cumin seeds and saute till they start to crackle.
    3. Next, add the chopped green chillies and saute for a minute.
    4. Next add the roasted peanuts and stir-fry for a minute. I add peanuts for the crunch. This is an optional step.
    5. Add the boiled potato cubes and stir-fry till they just start to change colour, about 2-3 minutes.
    6. Now turn the heat to low and wait for 1-2 minutes.
    7. Add the ground coriander-green chilly-ginger paste and salt.
    8. Mix well and stir-fry for a few seconds. Do not fry because the paste will turn blackish.
    9. Now add the sabudana-peanut powder mix.
    10. Mix well.
    11. Now turn up the heat to medium.
    12. Stir-fry the Sabudana Khichdi for 5-7 minutes till the Sabudana starts to turn translucent.
    13. Turn off the heat.
    14. Serve the Spicy Green Sabudana Khichdi hot with some cold Dahi on the side!
Spicy Green Sabudana Khichdi
Spicy Green Sabudana Khichdi

Kanda Pohe with Bajra Flakes | Sajjalu Atukulu | Kambu Aval

I have been trying to incorporate millets into various meals and was super thrilled to discover that millet flakes such as Bajra Flakes, Jowar Flakes, and Ragi Flakes are very easily available. So I used Bajra flakes to recreate the traditional Maharashtrian recipe for Kanda Pohe with Bajra Flakes.

Spoonful of Kanda Pohe with Bajra Flakes
Spoonful of Kanda Pohe with Bajra Flakes

Bajra (Pearl Millet) and Bajra Flour is very commonly used in Maharashtra to make dishes like Bajra Khichdi | Bajrichi Khichdi and Bajrichi Bhakri. Bajra is recommended for people with diabetes because of its high fibre content takes time to digest and results in a slow release of glucose into the bloodstream. This very high-fibre property also helps in improving digestion and in eventual weight loss. Of course, it is also rich in India is rich in iron, phosphorous, and magnesium.

When I found Bajra Flakes (Kambu Aval, Sajjalu Atukulu, Bajriche Pohe), I was thrilled because I could now include this millet in my breakfast. As I mentioned earlier, I took the easiest way out and made Kanda Pohe with Bajra Flakes.

Bajriche Kanda Pohe | Kanda Pohe with Bajra Flakes
Bajriche Kanda Pohe | Kanda Pohe with Bajra Flakes

How To Make Kanda Pohe with Bajra Flakes

Bajra Flakes Poha
Print
Kanda Pohe with Bajra Flakes
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

This recipe is for Kanda Pohe with Bajra Flakes (Kambu Aval | Sajjalu Atukulu | Bajriche Pohe). It is a great way to include millets into your breakfast!

Course: Breakfast, Snack
Cuisine: Indian, Maharashtra, Maharashtrian
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Bajra Flakes (Kambu Aval | Sajjalu Atukulu | Bajriche Pohe)
  • 3/4 Cup Finely Chopped Onions
  • 1/3 Cup Peanuts
  • 4 to 6 Green Chillies
  • 1/2 tsp Sugar
For Tempering
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 2/3 tsp Turmeric
  • 1/3 tsp Asafoetida
  • A Few Curry Leaves
Other Ingredients
  • Salt to Taste
  • Lemon Juice
  • Fresh Coriander for Garnish
Instructions
Preparing the Bajra Flakes
  1. In about 4 cups water, dissolve 1 tsp salt. 

  2. Add the Bajra Flakes and let them soak for 10 minutes. Bajra flakes tend to be drier and tougher than rice flakes, so let them soak. The salt in the water helps the flakes absorb the salt.

  3. Drain and set aside in a colander for about 30 minutes. 

  4. At regular intervals, gently squeeze the flakes to get rid of the excess water. The water does not drain away easily so you need to squeeze. Do not squeeze so hard that the flakes break.

  5. Set aside.

To Make the Kanda Pohe with Bajra Flakes
  1. In a kadhai, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the cumin seeds and stir-fry for a few seconds.

  4. Add peanuts and stir-fry till they pop.

  5. Add onion, green chillies, and curry leaves.

  6. Stir-fry onions till they are transparent.

  7. Add salt, sugar, turmeric, and hing.

  8. Mix well.

  9. Add the drained Bajra Flakes and mix well.

  10. Squeeze lemon juice over the Bajra Flakes Kanda Pohe and mix well.

  11. Garnish with chopped coriander and serve Bajra Flakes Kanda Pohe hot!

 

Step-by-Step Method for Making Kande Pohe with Bajra Flakes

  1. Getting the Bajra Flakes Ready
    1. Bajra flakes are tough and need a lot more soaking than regular poha. Also, they do not absorb flavours quickly. So in about 4 cups water, dissolve 1 tsp salt. The salt in the water helps the flakes absorb the salt.
    2. Add the Bajra Flakes to the salt water and let them soak for 10 to 15 minutes. Unlike regular poha, Bajra Poha does not become soggy.

    3. After the soaking the Bajra Poha well, use a colander to drain out all the water.
    4. Leave the soaked flakes in the colander for about 30 minutes. At regular intervals, gently squeeze or press the flakes to remove excess water. The salt in the water helps the flakes absorb the salt.

  2. To Make the Kanda Pohe with Bajra Flakes
    1. In a kadhai, over medium flame, heat the oil and add mustard seeds.
    2. After the mustard seeds splutter, add the cumin seeds and stir-fry for a few seconds till aromatic.
    3. Now add peanuts and stir-fry till they pop.
    4. After the peanuts are well-fried and crisp, add onion, green chillies, and curry leaves.
    5. Stir-fry till the onion is pink and transparent.
    6. Now add the seasoning—salt, sugar, turmeric, and asafoetida— and mix well.
    7. Now add the drained Bajra Flakes and mix well.
    8. As the final step, squeeze lemon juice over the Bajra Flakes Kanda Pohe and mix well. You can also serve the pohe with a wedge of lemon on the side.
    9. Garnish Bajra Flakes Kanda Pohe with with chopped coriander and serve hot! Bajra flakes tend to stiffen a bit after cooling so serve hot.
Kanda Pohe with Bajra Flakes | Sajjalu Atukulu | Kambu Aval
Kanda Pohe with Bajra Flakes | Sajjalu Atukulu | Kambu Aval

I made this nutritious breakfast recipe for the 108th Foodie Monday Blog Hop which has cooking with millets as the theme!

 

Talniche Modak | Fried Modak: Ganesh Chaturthi Recipe from Maharashtra

Today I present Talniche Modak | Fried Modak as my entry for the 106th Foodie Monday Blog Hop with the theme Ganesh Chaturthi recipes.

Ganesh Chaturthi (called Pillayar Chavithi in Tamil Nadu and Vinayaka Chaviti in Andhra Pradesh) is one of my favourite festivals and perhaps, the biggest festival in Maharashtra. Modak (or Kozhukattai) is a must for Vinayaka Chaviti | Ganesh Chaturthi pooja as it is among Ganapati’s favourite food.

Talniche Modak
Talniche Modak

I usually make the traditional Steamed Modak| Ukdiche Modak for naivedyam. In Maharashtra, they also make Talniche Modak or Fried Modak. I have been meaning to try this recipe for a while now and the Blog Hop theme presented me with the perfect opportunity.

What I like about this modak is the contrast of textures and tastes; the soft sweet coconut poornam inside and the slightly savoury crunchy exterior. Also, the Talniche Modak last a wee bit longer than Ukdiche Modak and so if you can make them in advance.

Do also see my post on Recipes for Ganesh Chaturthi.

Fried Modak | Talniche Modak
Fried Modak | Talniche Modak

I will post the step-by-step recipe with pictures of every stage later. Today I was rushed off my feet as I had a birthday lunch to attend and then a concert in the evening. I gave up my Sunday afternoon siesta to create this post. 😀

How to Make Talniche Modak | Fried Modak

Talniche Modak | Fried Modak is made for Ganesh Chaturthi in Maharashtra
Print
Talniche Modak | Fried Modak
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Talniche Modak | Fried Modak is a naivedyam made for Ganesh Chaturthi in Maharashtra. It uses a wheat flour covering and is deep fried unlike the traditional Modak which is steamed.

Course: Dessert
Cuisine: Indian, Maharashtra, Maharashtrian
Servings: 11 Modaks
Author: Aruna
Ingredients
For the Covering
  • 3/4 Cup Wheat Flour
  • 1 tbsp Ghee
  • 2 Large Pinches Salt
  • Water as Required
For the Filling/Poornam
  • 2/3 Cup Fresh Grated Coconut
  • 1/2 Cup Sugar
  • 1/2 tsp Cardamom Powder
Other Ingredients
  • Oil for Deep Frying
Instructions
Making the Covering
  1. Melt the ghee.

  2. Add the ghee to the wheat flour.

  3. Mix the ghee into the wheat flour with your fingers till you have a crumbly texture.

  4. Gradually add water and knead into a firm but malleable dough.

  5. Cover and set aside.

Making the Filling/Poornam
  1. In a heavy bottomed vessel, mix the grated coconut, sugar, and cardamom powder.

  2. Using a low to medium heat, cook the mix while stirring till the sugar melts and the mix comes together as a ball.

  3. Turn off the heat and remove the poornam into a plate.

To Make the Talniche Modak
  1. Divide the dough for covering into 11 portions.

  2. Divide the poornam/filling into 11 portions.

  3. Using a floured surface, roll the covering dough into 4" circle.

  4. Place one portion of the filling in the centre of the circle.

  5. Gather up the edges of the covering to form a potli or a small parcel. You can also make small pleats by pinching the covering as I have done.

  6. Repeat till all modaks are formed.

  7. Heat oil till it is medium hot. If you drop a pinch of the covering dough, it should first sink and the surface slowly.

  8. Carefully place the modaks in the oil.

  9. Fry over low-medium heat to get a crisp golden covering.

  10. Remove with a slotted spoon to ensure excess oil drains.

  11. Leave on a plate for 5 minutes to cool.

  12. Transfer to an air-tight container for storage.

 

Fried Modak
Fried Modak

Do you want to see other Ganesh Chaturthi recipes my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

Nivagrya: Ganesh Chaturthi Special from Maharashtra

Today, I present Nivagrya, a wonderful use of the leftover rice flour dough used to make Modak on Ganesh Chaturthi.

Nivagrya is a steamed rice flour disc
Nivagrya

Much as I try to make the exact amount of rice flour dough that is needed for Ukadiche Modak, I always have some leftover. In fact, when we cook for festivals there is quite a bit of random odds and ends that are leftover. In most Indian homes, wastage of food is considered a sin and so there are a multitude of side-dishes that have been devised to use up leftovers.

In South India, the left over rice flour dough from the outer covering of Modaks is used to make Ammini Kozhukottai | Undrallu Guggillu, Paala Undrallu, and Pappulo Undrallu.

In Maharashtra, they use it to make Nivagrya, small spicy steamed pancakes or patties. All you need to do is add some cumin, coarse green chilli paste, and salt to the dough, mix well, make small thick pancakes and steam them.

Savour them hot off the steamer with some cold yogurt or just drizzle them with some groundnut oil. Let me assure you that once you try Nivagrya, you will just find reasons to make them. It is also very easy to make so you can have a delicious snack ready in under 30 minutes.

Actually, the dough in itself is so tasty that I tend to snack on it while making the discs. In fact, this dough is very similar to the batter I make for Biyyam Pindi Vadiyalu (Sun-dried rice flour fritter from Andhra Pradesh)!

Do you have extra Puran from making Puran Poli, Bobbatu, or Obbattu? Make Holige Saaru or Poornam Boorelu.

If you like this recipe, I can guarantee that you will love the Gujarati Rice Khichu, which is identical to the dough we made in this recipe.

Nivagrya | Ganesh Chaturthi Recipe
Nivagrya | Ganesh Chaturthi Recipe

How to Make Nivagrya

Nivagrya | Maharashtrian Recipe for Ganesh Chaturthi
Print
Nivagrya | Ganesh Chaturthi Special from Maharashtra
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Nivagrya is made with the leftover rice flour dough from making Modaks. Just add some cumin, green chilli paste, and salt to the dough; make small patties and steam them.

Course: Side, Snack
Cuisine: Indian, Maharashtra, Maharashtrian
Servings: 6 People
Author: Aruna
Ingredients
  • 2 Cups Rice Flour
  • 2.5 Cups Water
  • 1 tbsp Oil
  • 4-6 Green Chillies
  • 2 tsp Cumin Seeds
  • Salt to Taste
Instructions
Making the Green Chilli - Cumin Paste
  1. Chop the green chillies to small pieces.

  2. Pound the green chilli to crush them.

  3. Add the cumin seeds and just pound once to release the flavours.

  4. Set aside.

Making the Dough
  1. Boil the water with the oil and salt.

  2. When the water starts to boil, turn down the flame.

  3. Add the rice flour and mix well.

  4. Cook over low flame while mixing continuously till the  mix comes together as a ball.

  5. Turn off the heat and take out into a plate.

  6. Let it cool a bit.

  7. Add the green chilli, cumin paste, and a bit more salt, if needed.

  8. Mix well.

Making the Nivagrya
  1. Add water to a steamer and let the steam build up.

  2. Using a few drops of oil, grease your palms.

  3. Divide the dough into 16 portions.

  4. Roll each portion into a ball.

  5. Pat each ball into a thick pancake/puri.

  6. Steam the Nivagrya for about 15 minutes.

  7. Turn off the steamer and wait for 5 minutes.

  8. Open the steamer and serve the Nivagrya hot with cold Dahi or just a drizzle of raw groundnut oil.


 

Nivagrya | Steamed Rice Flour Discs from Maharashtra
Nivagrya | Steamed Rice Flour Discs from Maharashtra

Doodh Poha | A Recipe from Maharashtra and Gujarat

This week’s theme for the Foodie Monday Blog Hop is Cooking Without Fire, chosen by our fellow blogger Preethi Prasad of Preethi’s Cuisine. For this theme I have chosen Doodh Poha, a super simple dish made for Kojagiri Purnima (aka Sharad Poornima) in Maharashtra and Gujarat.

A spoonful of Doodh Poha with dry fruit garnish
Spoonful of Goodness | Doodh Poha

Doodh Poha is essentially Poha soaked in sweetened milk and garnished with dry fruits. It is supposed to be eaten cold and to keep to the theme I used raw/unboiled milk.

It is believed that the moonlight on Sharad Poornima has special powers and so food is left overnight under moonlight to absorb the moon rays. Two of the most common dishes made for this festival are Masala Doodh (Masala Milk)  and Doodh Poha.

Cooking without fire is quite a bit of a challenge once you start thinking about it. All I could think of was salads and those I wanted to avoid. I did not want to make raitas or dahi-based dishes because Dahi was a “cooked” ingredient. In fact, there were many recipes that came to mind but then I realised many of the ingredients were subject to heat or pre-cooked (Mava for example). A few others like Pacchi Chalimid/Akki Thambittu, Vada Pappu/Kosambari, Carrot Hesarubele Kosambari, and Panakam I have already written about. 🙂

Coming back to Doodh Poha, you can make this delicious dish in less than 15 minutes and that is also a blessing in itself!

Doodh Poha for Kojagiri Purnima | Sharad Poornima
Doodh Poha for Kojagiri Purnima | Sharad Poornima

How to Make Doodh Poha for Kojagiri Purnima | Sharad Poornima

Doodh Poha in a silver bowl on a dark green saree
Print
Doodh Poha
Prep Time
20 mins
Total Time
20 mins
 

Doodh Poha is beaten rice soaked in saffron and cardamom flavoured milk, and garnished with dry fruits. It is made for Kojagiri Poornima or Sharad Purnima in Maharashtra and Gujarat.

Course: Breakfast
Cuisine: Gujarati, Indian, Maharashtrian
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Thick Poha
  • 3 Cups Milk
  • 4 to 6 Tbsp Sugar See notes
  • 1 tsp Cardamom Powder
  • 1/4 tsp Nutmeg Powder
  • 1/2 tsp Crushed Kesar or Saffron Strands
  • 1/3 Cup Mixed Dry Fruit I used Almond, Pista, Cashew, and Raisin
Instructions
Making the Masala Milk
  1. Add the saffron, cardamom, nutmeg, and sugar to the milk.

  2. Mix well.

  3. If you are using raisins (Kishmish), add them to the milk now so that they soak some milk and turn plump.

  4. Set aside for 10 minutes. Stir occasionally so that the sugar dissolves well.

  5. If you are making the Masala Milk in advance, refrigerate it.

Putting Together the Doodh Poha
  1. Add the Poha and the dry fruits to the Masala Milk.

  2. Mix well.

  3. Set aside for 10 minutes for the Poha to soak.

  4. Enjoy!

Recipe Notes
  • In the past, I have used honey instead of sugar and loved it.
  • I would recommend that you make the Masala Milk in advance and refrigerate it as Doodh Poha tastes awesome when cold.
  • Avoid refrigerating Doodh Poha as the Poha turns stiff.
  • Use thick poha and not the thin variety. The thin variety of poha tends to disintegrate in the milk.

 

Dudh Pauva
Dudh Pauva

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