Sago (sabudana) is a very popular snack item, especially in the Western regions of India. It is usually soaked for some hours and used to make delicious snacks along with potato and roasted groundnuts. This particular version has a twist – we used sweet corn kernels instead of groundnuts. Khichdi is avoided by those who are allergic to nuts but this recipe can be eaten by anyone.
- Sabudana: 1 katori
- Corn kernels: 1 katori
- Salt: to taste (3/4 teaspoon, not heaped)
- Sugar: to taste (2 teaspoons)
- Lemon juice: 1 teaspoon
- Chopped coriander Leaves: 1/3 katori
- Ghee or oil: 2 tablespoons
- Cummin: 1 teaspoon
- Green chillies: 2 (according to taste)
- Freshly scraped coconut: 1/4 cup
Wash the sabudana and soak it in water that comes about 1/2 cm. above its surface. Soak this overnight.
Boil the corn kernels in a cup of water to which 1/4 teaspoon salt is added; for about 5 minutes till soft. Drain.
Heat oil or ghee in a non-stick pan.
Add cummin seeds and green chillies.
Add sabudana to which the salt and sugar is added.
Add corn. Stir and cook till the sabudana is transparent.
Cover for a couple of minutes.
Add coriander leaves and freshly scraped coconut.
Garnish with a little of the coriander and coconut.
Serve hot with a lemon quarter on the side.
1.Tastes best when eaten hot!
- The traditional recipe uses roasted and lightly crushed peanuts instead of the corn. The same may be added to this recipe along with corn as well, to make it more nutritious!!
GUEST BLOGGER: NEENA VILAS TALPADE