By the way have you ever wondered how and from what the sabbakki is prepared? I too was ignorant and was very very curious. It was back then when Google had not entered our homes. I have always been very inquisitive and curious about such things. There is this insatiable hunger to learn and find out. Like I wanted to know what is the difference between Maida and Wheat flour, whether sabbakki was grown or manufactured, how the planes fly, how the ships stay afloat on water, how the data is compressed and stored in microchips ........ the list was endless.
But the sources of knowledge back then when we were kids and students were very limited. There were parents and then there were teachers. But beyond the scope of their knowledge, they were also helpless. I would go and pester my father and my teachers with my inquisitive questions and beyond a point, exasperated, they would say “ Go and find in encyclopedia.”
Alas, encyclopedia was beyond the reach of – leave alone me – even my school! When I got married and came to Bangalore and had kids, a friend of my husband had taken the agency of Encyclopedia and invited us once to his home to market them. And the price? Just 40000 rupees!! By that money, I could have easily bought a 30x40 site in Bangalore's outskirts! So we said thanks but no thanks and came back.
And then came the baap of all the knowledge, Google and Internet and fortunately the world is at my fingertips now and there is no stopping me :-)
By the way do you know how sabbakki is prepared? And what is the raw material? You would be surprised to know! Sabbakki, called Sago in English, taking its name from the tree from which it is prepared. After removing the bark of the thick trunk of the tree, the inner part is washed, cut, ground, powdered and processed! Go and check in Youtube. Its an interesting process!
OK. After a long introduction and a lot of deviation, here is the recipe of Sabudana Khichdi / Sabakki Uppittu. Enjoy!
Prep time 10 minutes
Cooking time 10 Minutes
Sabudana 6 cups
Thick curds 1 cup
Roasted and coarsely powdered groundnuts ½ cup
Groundnut oil ¼ cup
Mustard seeds 1 teaspoon
Jeera 1 teaspoon
Hing 2 pinch
Turmeric ½ teaspoon
Coarsely ground green chillies 1 tablespoon
Finely chopped Coriander leaves
Salt to taste
Wash the Sabudana in a sieving plate or bowl under running water.
This step is extremely important. Only if we wash them under running water,
Transfer them to a bowl and soak in thick curds for at least 4-5 hours. If you are preparing this for breakfast, you can keep them soaked in the night itself.
In the morning rub the soaked sabudana with your hands so that they are separated and there are no lumps.
In a thick bottomed kadai heat groundnut oil.
Put mustard seeds and let them splutter. Reduce the gas heat.
Add Jeera, turmeric powder, hing, ground chillies and curry leaves.
Pour in the soaked sabudana and add salt. Mix well and add a little water.
Here is the trick to cook sabudana in a perfect way. keep adding very very little water, mix well and close the lid for a minute. Repeat this process till the sabudana expand fully and cooked softly. The quantity of the water, heat and mixing here is very important. Keep mixing thoroughly so that they don't stick to the bottom, nor overcooked or burnt.
Once it is cooked perfectly, add the coarsely powdered groundnut and nicely chopped coriander leaves.