How to Make Sabudana Pachadi / Sabudana and Cucumber Raita?
These days it’s started getting hot quite early on in the year; this year it started heating up since mid-February itself. Curd is high on my “must have food” for the hot summer days ahead. I am planning on trying different raitas in the next 3 months. I decided to start with sabudana and cucumber raita recipe. This raita recipe is inspired by the sabudana pachadi my dad used to make.
Dad didn’t like curd so he used to make this pachadi using milk and fresh cream. Now I hated cream (actually still do) but pachadi was the one thing in which I didn’t mind the taste of cream. I made this pachadi using curd however, which is how it’s commonly made. Plus like I said curd is great for summer. Dad would use soaked sabudana directly in pachadi; I boil it to make it softer and translucent. I read that in one recipe on the Internet; the result was nice fluffy sabudana in a cooling raita. This is a fasting or vrat recipe, and is also quite filling as a mid-meal snack. If eaten in good quantity it can keep you full for a good 2-3 hours at least. Here’s it’s recipe….
Recipe of sabudana and cucumber raita (sabudana pachadi) which is perfect for summer. Works as a filling, no-oil vrat recipe or a mid-meal snack.
- 1/3rd cup sabudana
- Half cup chopped cucumber
- 3-4 tbsp peanuts powder (roasted, peeled, and powdered peanuts)
- Half tsp jeera (cumin seeds)
- 1-2 green chilies (deseeded and chopped)
- 1-2 tbsp chopped coriander
- 1 tbsp (melted) ghee
- 3/4th cup curd
- Sugar to taste
- Salt to taste
- Wash sabduana, drain out most of the water and keep aside for at least 4 hours. (Don't leave in than 1 tbsp water at max.)
- Heat a tadka pan and add ghee.
- When ghee's hot, add jeera, and then add chopped chili after jeera starts to splutter.
- Turn off heat and allow the tadka to cool before adding it in the raita. (Cucumber will lose its crunch if you pour hot tadka on it.)
- Bring about 1 cup water to a boil and add sabudana in it.
- Cook sabudana in the water for 2-3 minutes till it starts becoming bigger and translucent. (Keep stirring in between.)
- Turn off heat and keep the vessel covered with a lid for a couple of minutes.
- Drain off water and allow sabudana to cool.
- Take curd in a large bowl and whisk it.
- Add sabudana and cucumber, and mix. (Quantity of chopped cucumber should be only a bit less than boiled sabudana.)
- Add powdered peanuts, salt, and sugar, and mix.
- Add tadka and chopped coriander, and mix.
- Serve the pachadi slightly chilled.
- Use a dark green chili in this pachadi as it'll taste quite bland if the chili isn't spicy.
- I keep the pieces of chili long so that they don't get mixed in pachadi and I can avoid putting them in kiddo's portion of the pachadi. You can chop the chili(s) fine if you're making the pachadi for grownups. It'll mix properly with the pachadi and taste better.