Sabudhana Kichadi...

Sabudhana kichadi tastes yummy and I had eaten it for the 1st time in my friend's place. She is basically from Belgaum and when I asked her mom about this, she did tell me that it's regularly consumed by people in Hubli, Belgaum, Dharward and many more places around.

It's been 4+yrs that I have cooking this sabudhana kichadi, but now that I'm bloggin, will post the recipe.

Clean and soak sabudhana for at-least 6hrs so that it gets bloated and cooks easily and faster. After 6hrs, take a colander or a strainer and remove the excess water. Now take a md sized basin and add 1 tbspn chilli pwdr, 1/2 tbspn salt, 1/2 tbspn turmeric & 1 tbspn coriander pwdr. Mix all of then thoroughly and it will just look the pic below.

Slice 3md sized onions, chop 3md sized chillies, 6-7 strands chopped coriander and few curry leaves.

1/4 tspn mustard seeds, 1/2 tbspn kadale bele, 1/2 tbspn udina bele, 1/2 tbspn jeera,
1 tbspn groundnut, 5 tbspn oil, 1/4 tspn hing.

For vagarne, take a kadai, add oil and once it's hot, add mustard seeds. After it crackles, add kadale bele and groundnuts together, followed by udina bele and jeera.  Saute them completely. Groundnuts crackle and kadale bale and udina bale turn orange. Now it's time to add onions, curry leaves and chillies. Again saute them.

Now add the masala mixed sabudhana and mix with the vagarne mixture. Allow the onions to cook with the sabudhana for complete 10 - 15mins. Don't keep mixing them too much, bcoz they become sticky.

 

Garnish with coriander leaves and enjoy eating.

Can also be garnished with roasted and grinded groundnuts, if you have not added it during vagarne.