Sankashti is Sankashta Hara Chathurthi. People have cut short it by naming it as Sankashti. It comes once in a month, falling exactly 4 days after the full-moon day. People follow it by fasting the whole day and visiting Ganesh temple in the evenings. Gana homas are held in almost all Ganapathi temples in the early mornings. I believe that Lord Ganesha is so powerful that he fulfills everybody’s wishes if they are made with true devotion. He is the remover of obstacles (hence also the name Vigneshwar) and as such worship him before starting an endeavor. It is the same Lord Ganesha who was only one with the capacity to write Maharshi Vedavyasa’s dictation of the epic Mahabharat.
Yesterday was Karthik Sankashti. Since it was on tuesday, its called Angarika sankashti. This is the day we eat Sabudana Kichadi. I am putting up the recipe for Sabudana Kichadi here. This dish is prepared from Sabudana, Peanut powder and boiled potatoes. Sabudana is called Sabakki in kannada.
What you need to have:
Sagu (Sabudana) – 100 grams
Roasted peanut powder – 50 grams
Boiled Potatoes – 2
Fresh grated coconut – a handful
Chopped coriander leaves – 2 teaspoons
Lemon juice – 1 teaspoon
salt – as per taste
sugar – a pinch or two
Ingredients of Kichadi
Mustard – 1 teaspoon
Black gram Dal – 1/2 teaspoon
Cumin seeds – 1 teaspoon
Asafoetida powder – 1/2 teaspoon
some few fresh curry leaves
Green chillies – 4
Seasoning and Garnishing items
What you do with what you have:
1. Wash Sagu (sabudana), drain water and keep it aside for about 2 hours.
2. Wash, peal, and boil potato in the cooker as usual and cut them into small pieces.
3. Roast peanuts until you get a pleasant aroma and properly done in such a way that it is ready to eat. Peal and powder in the blender/mixer to a medium/fine consistency.
4. Mix potato pieces, sagu, peanut powder, lemon juice, salt and (pinch) sugar and keep it aside.
5. Keep a shallow botton bowl on the gas and pour 4 teaspoons of oil in it. Add mustard and black gram Dal. On sputtering, add green chillies, curry leaves and cumin seeds to it and mix.
6. Add asafoetida powder and straight away add the ready mixture from Step 4 and maintain medium flame.
7. It is ready in around in ten minutes. Decorate with grated coconut and corriander leaves.
It can be a lunch box as well. At night after moon-rise and according to the timings in the calender people have their dinner after offering Modak as an offering to the Lord.
What it looks like:
Ready to serve Sabudana kichadi
How long it takes: 30 minutes (excluding 2 hours of rinsing)
Number of servings: 2
Good to remember:
1. Buy quality sago for the dish.
2. At times if the quality is not good the whole lot of sago dissolves in water, so please wait and do accordingly.
3. One can avoid Asafoetida for the dish.