Recipe Courtesy: My dearest cousin Pallavi
Continuing with the guest posts for Valli’sKid’s Delight: 5 Ingredient event being here right here on my blog. Today I have my dear cousin Pallavi’s Sabhudana Khichdi. Pallavi lives in Delaware and has 2 beautiful daughters. She is a great cook and makes amazing Andhra dishes. She is a busy working mom, so big thanks to her for taking time and sending 2 delicious dishes for the Kid’s delight event. She even took awesome step-by-step pictures.
I’m going to turn it over to Pallavi now:
I have been waiting all these days for my elder kid to ask me make a specific dish of her choice. Before hitting the bed her wish was for Sabudana kichidi for next day’s lunch pack. Immediately Pavani’s (Proud to say my cousin) Kids Delight Even flashed in my mind. Sabudana Kichidi is not much famous in Andhra (my native place). I had it the very first time and often during my stay in Mumbai. Probably I like it as much as my kid does. Later I learnt it from my Mother-in-law, a magical chef. People often say she cooks with lot of passion and love. I learnt basics in cooking only after marriage that too inspired from my Mother-in-law’s cooking.
Coming to Sabudana Kichidi recipe, if you know the basic rule of how to soak Sabudana overnight (8 hrs) then you are half the way through recipe. When you soak Sabudana in water, the level of water must be strictly 3/4th inch above sabudana level. Water level below or above this range would make sabudana either too hard or too watery in texture. After overnight soak, Sabudana looks like below..