Saturday 13 October 2018

Navatri 2018 - Day 4 - Grey

Grey is a neutral color, it’s a blend between black and white. It doesn’t mean anything or signify much. Some call it neutral, balanced and sophisticated while some associate it with dullness, dirt or depression. When it comes to naturally grey colored vegetarian food (coz it’s Navratri) there is hardly I can think of. After a lot of brainstorming I only came up with is the insides of eggplant.But I decided to go with an ingredient which turns grey after its been cooked. Can you guess what is it??
I’m talking about Tapioca peals/Sago seeds. A preparation called as Sabudana khichdi is typically made in India during fasting days like Navratri, Mahashivratri or Ganpati. The calcium, iron and vitamin K in tapioca make it a super food that keeps you charged up and free of fatigue throughout the day. Another health benefit of sabudana is the fact that its potassium content keeps your blood pressure under control which is vital during fasting.
Sabudana khichdi was a regular at my home since childhood. My parents were religious and would fast every Tuesday. I loved the khichdi my mom and learnt how to make it from before I moved out. For the last many years I have been fasting on Thursdays, so the family tradition of fasting and making khichdi has been alive.

Tapioca / Sago seeds khichdi: (also called Sabudana khichdi)

·          cup sabudana, sago/tapioca pearls
·         1 cup water for soaking the seeds
·         1 tbsp. ghee/clarified butter
·         1/2 tsp. cumin seeds
·         1 medium potato, boiled and diced
·         3 to 4 tbsp. roastedand crushed peanuts
·         1-2 green chili, chopped, adjust to taste
·         6-7 curry leaves
·         1/2 teaspoon salt, or to taste
·         coriander and wet coconut for garnishing (optional)


Because this is recipe for a fasting snack, it does not involve spices or other vegetables (potato can be consumed during fasting)

1. Rinse and soak sabudana a bowl with 1 cup water just enough to immerse the seeds completely. Do this overnight.
2. In the morning, the sabudana would have soaked up all the water. Drain any excess water.
3. Heat ghee in a pan on medium heat. Once hot, add the cumin seeds and let them sizzle for few seconds, then add chopped chilies and curry leaves. Fry for a minute.
4. Then add diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked.
5. Add the soaked up sabudana seeds and stir well.
6. Lastly add crushed peanuts, salt and mix well. Cook until sabudana seeds become soft translucent or grey, stirring continuously. If sabudana is overcooked the seeds start becoming white and hard.
7. Remove pan from heat. Garnish with coriander and wet coconut.

8Serve and enjoy with with chilled yogurt.

And here's my Grey Outfit.

For So-Saree Canada


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