Sabudana or Sagu in a mild spicy, peanut flavored seasoning with crunchy cubes of golden potato was one of my dream snack in childhood. In fact I never had this at home, my mother never prepared it in her kitchen but I had a strong cravings for this wonderful deliciousness.
In my schooling days of North Karnataka every one of my classmates used to FAST on the eve of Mahashivaratri. On that auspicious day many lunch boxes would have this light yellow or plain white tapioca pearls in a mild spicy peanut flavored tempering. I firmly believed that there is no better pleasure than sharing my lunch box with others and hence I would get my part of lunch from theirs. It was an every day routine though. On such a day of Shivaratri I had a chance to devour this Sabudana kichadi and since then I crave for it, dream for it and finally as a real home maker I prepare it in my kitchen with LOVE, PASSION and ENTHUSIASM.
The sabudana kichadi recipe seems to be so very simple and it is, provided you have the knowledge and technique to deal with these cute little sago pearls. Before they are cooked in to kichadi, they need to be soaked with water, water should be just up to the sago level. Not a centimeter above it.
After 3 hours of soaking you end up with puffed sago with no water to drain. The sabudana pearls are separate and non sticky at this stage. So sabudana is ready to cook in to an awesome fasting snack like this kichadi. The uniqueness of sabudana kichadi is inclusion of roasted peanut powder which blends very well with the sago. Potato cubes give some crunchiness and that lemon juice topping lets any one to DEVOUR sabudana kichadi IN BLISS.