Sabudana vada & Sabudana khichadi (Shravan Month Special)

SABUDANA VADA & SABUDANA KHICHADI (Shravan Month Special)

Everyone must be thinking that, What is Shravan month ? 

Of all this months,  Shravan maas is considered most ospicious It is the fifth month of solar year and is also known as Avani In the Tamil sscriptures. As per legend, Lord Shiva drank venom as part of the Samudra Manthan or the churning of the cosmic ocean to obtain amrit or nectar in order to save the world. Mata Parvati is believed to have stopped the venom from entering his body by holding his neck. His neck turned blue and he further suffered pain and burns. As a gesture of gratitude, his devotees offer water from the river Ganga to help his wounds heal.

In the month of Shravan, Mondays are very important known as Shravan Somvar. Devotees of Lord Shiva and Mata Parvati keep Sawan Somwar Vrat. To know more about the Sawan Somwar of this year.It is believed that in this month, Mahadev definitely gives the fruits and blessings of worship done with a sincere heart. According to the scriptures, Monday is the day to worship Lord Shiva. It is believed that during worship of Lord Shiva it is also necessary to take care of certain things. Devotees also fast on Mondays during the holy month which is known as Shravan Somvar Vrat. The fasts are kept as a way of thanking the lord as well as for success, marriage, and prosperity. Devotees observe fast and offer milk, water, and bilva leaves to the almighty. Some even, observe fasts on Tuesdays, which was known as ‘Mangala Gauri Vrat’.

The following recipes are making Sabudana Vada & Sabudana Khichdi 

Sabudana Vada 

Ingredients: 

• 1/2 cup sabudana (Small Tapioca pearl) (Sago)
• 2 large potatoes boiled 
• 1/4th cup peanut roasted and coarsely crushed 
• 1 teaspoon sesame seeds 
• 2-3 green chillies deseeded and finely chopped
• 2 teaspoon coriander leaves and finely chopped 
• 11/2 teaspoon cumin seed 
• 1 teaspoon of ajwain (Teachyspermum ammi or ajowan caraway, bishop's weed)
• 1 teaspoon lemon juice 
• Salt to taste 
• oil 
•  1/3rd cup of water (to soak sabudana)

Direction:

• Washed sabudana (Sago) by 1/3rd cup of water and soak them for 21/2 hours 

• And observe the sabudana pearl would be increase in size in couple of hours 

• Place them in a seive and drain the excess of water and keep aside for 11/2 hour which makes sabudana pearl non sticky 
• Boiled 2 large patatoes and peel and grated 

• Take one bowl add drained sabudana pearl, and add roasted coarsely crushed peanut, cumin seed, green chillies finely chopped , coriander finely chopped, roasted Ajwain ( Teachyspermum ammi or ajowan caraway, bishop's weed) 

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• Lemon juice 
• And salt to taste 
• Mix all ingredient well and make dough like micture 

• Take fry pan and heat oil in it in a medium flame, when it is medium hot add 4-5 petties slowly in it, and let them fry deep in medium flame 

• When top surface turns light brown, flip then and deep fry until it turns golden brown on both the sides.drain Sabudana (Sago) vada and transfer in a plate with tarmarind chutney (sauce) tomato sauce or green chilli sauce and green chutney ( made up of green chillies and mint leaves) or curd.
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Sabudana Khichadi 

Ingredient :

• 1/2 cup sabudana (Small Tapioca pearl) (Sago)
• 1 large potatoe
• 1/4th cup peanut roasted and coarsely crushed 
• 1 teaspoon sesame seeds 
• 2-6 green chillies deseeded and finely chopped paste 
• 2 teaspoon coriander leaves and finely chopped paste 
• 11/2 teaspoon cumin seed 
• Curry leaves (Sweet Neem Leaves)
• 1 teaspoon lemon juice 
• Salt to taste 
• oil (2-3 teaspoon )
•  1/3rd cup of water (to soak sabudana)

Direction :

• Washed Sabudana(Sago) 1/3rd cup of water and soak them fr 21/2 hours 
• 
• Observe a sabudana (Sago) pearl would be increase in size in couple of hours
• Place them in a seive and drain the excess of water and keep aside for 11/2 hour which makes sabudana pearl non sticky. Rinse sabudana under water until watern turns clear. This is important to get rid of all the starch.

• Take a fry pan and add 2-3 teaspoon of oil, let Heat oil in a pan on medium flame . Once the oil is hot, add the cumin seeds and let them sizzle for few seconds 
• Then add the green chilli paste and coriander paste , curry leaves and cook for 1 more minute.
• Add the drained sabudana to the pan along with salt and roasted peanut coarsely crushed .
• Mix well until well combined.
• Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will stick. Remove pan from heat. Add lemon juice and cilantro and toss to combine.
•  Serve sabudana khichdi hot with chilled yogurt.