Sankashti Food – Sagu (Sabudana) Kichadi

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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

For Seasoning:

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:

26-2-2009-0252Ready 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.

20 thoughts on “Sankashti Food – Sagu (Sabudana) Kichadi

    […] the moon rise however convenient. During the fasting period, Sabudana kitchadi (which I earlier put up here), fruits /curds with Beaten rice are permitted. If one cannot utter the 108 names due to shortage […]

    shantha kallesh said:
    September 18, 2008 at 10:38 pm

    thanks, it is easy to make,i will try this recipe….

    prathibalrao responded:
    September 23, 2008 at 3:49 pm

    Hi Shantha,

    do try it and lemme know the result of the same.

    Sharmilee said:
    December 30, 2008 at 10:59 am

    Hi tried but got a gluey consistancy kitchadi. What did I do wrong?

    prathibalrao responded:
    December 30, 2008 at 11:08 am

    Hi Sharmilee,

    The quality of Sabudane may not be good or u might have more water for cooking. It is only Practice that makes one perfect.

    lalitha saikumar said:
    June 13, 2009 at 2:00 am

    hi,
    the sabudana kichadi came out exellent.it was loved at by all at home.

      prathibalrao responded:
      June 13, 2009 at 5:33 am

      Hi Lalitha,

      Thanx a lot for ur comments.

    prathiba said:
    September 8, 2009 at 1:18 pm

    Hi,
    I live in Canada. I could’nt get sagu. Is there any other alternative which i can prepare on angarika sankashti?

      prathibalrao responded:
      September 8, 2009 at 4:49 pm

      Hi,

      I don’t think there is any alernative to Sagu. But try if you can get the nylon ariety of the sagu there. When i went to U.S. 2 years back i have seen the same in indian stores. But your case could be different , since i have heard many of the items are not available in Canada.

    Deepti Satish said:
    November 6, 2009 at 1:09 am

    Hi, Pratibha Aunty,

    Tried the sabudana kichdi for sankashti today. I followed the exact procedure but the sabudana turned out a little harder. It hadn’t fully softened. Can’t figure where I went wrong? The kichdi was eatable though.

      prathibalrao responded:
      November 6, 2009 at 7:08 am

      Hi Deepti,

      The quality of sabudana is very good. So you can do one thing soak it for about 10-15 minutes. Then you follow the proceedure. But be careful to watch that it doesn’t dissolve and turn out to be sabudana liquid. These days the quality is very bad. Just see the swollen sabudana in image-1. I hope i am clear.

    Deepti Satish said:
    November 7, 2009 at 4:15 pm

    Yes, aunty I got it. I shall try the same. The sabudana here in Dubai is indeed a very good one. I guess a little soaking would do the trick. My camera’s battery is down, will send you the pictures of coconut-rava ladoo and sabudana kichdi soon. My guests tried the ladoo yesterday and i got loads of complients. All because of you. Thanks!

      prathibalrao responded:
      November 7, 2009 at 4:50 pm

      Hi Deepti Satish,

      Thanx a lot for ur comments. It is you who has prepared with all ur efforts and the complements is 2 u only. Kudos to you!!!!!

    […] Some devotees observe partial fast.  Food that can be eaten by those observing Partial Fasting are Sabudhana Khichadi or […]

    Savitha said:
    July 11, 2011 at 7:58 pm

    hi Prathiba Aunty,

    today is ekadeshi and i prepared this for dinner. It was excellent. I just washed and drained it, in between i just sprinkled water. It was non sticky. Everything came out fine.

    Thanks
    Savitha

    Mayabini said:
    September 1, 2015 at 10:07 am

    can we eat curd rice if we are partial fast for Sankasthi ?

    thanks Maya

      prathibalrao responded:
      September 1, 2015 at 8:04 pm

      Hi Maya,

      We normally avoid rice and i guess one can have poha with curds i guess or sabudana kichadi!!!!

    Mayabini said:
    September 3, 2015 at 11:40 am

    Hi
    the sabudana kichadi does not have salt ?

      Mayabini said:
      September 3, 2015 at 11:40 am

      Hi
      the sabudana kichadi does not have salt ?

        prathibalrao responded:
        September 3, 2015 at 8:02 pm

        Hi Mayabini,

        Thanks for your alert message. I have actually forgotten to add in the ingredients section and done now. Thanks a lot.

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