Navratri Special: Sabudana Khicdi

  • Navratri  Special:  Sabudana Khicdi
    Navratri Special: Sabudana Khicdi
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Come Navratri or any other Indian festival where devotees observe a fast, sabudana becomes an essential ingredient during the fasting period. No Navratri is complete without savouring sabudana khichdi or sabudana vadas along with family and friends.  It is a good source of carbohydrates, and probably is the reason why it is included as part of fasting foods. Due to its high starch content, tapioca is commonly used as a thickening agent too while making stews, soups, etc. You will also find sabudana commonly used in faloodas, bubble teas, fruit slash and other sweetened beverages to add some texture or bite to it.

It is required to first soak the sabudana pearls in water before cooking, for it to rehydrate, when it swells up to almost double its size. Once the pearls are well-drained and pat dry, they are then stir-fried with other ingredients and spices to make the popular sabudana khichdi. There are of course certain tricks involved in cooking sabudana perfectly, or else you will end up with leathery and very chewy pearls. A practice that is followed by some home chefs is to also soak the pearls in curd or dahi for a few hours before making the khichdi. This is said to prevent the pearls from becoming sticky and chewy during the cooking process.

The season of many festivals is here, from Navratri, Durga Puja, Karva Chauth, Diwali, Eid and Christmas; it is celebration time everywhere!  

The 9 pious days of Navratras is here and if you too are celebrating this festival then this is the the right place.  From Fasting Rituals and Do's and Don't's for Navratri 2017 to recipes, myths and trivia -  we have a yummy line-up planned for you.  

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