Dahi Sabudana in Marathi
Time:15 Minutes (After excluding soaking time)
Serves: 3 persons
Ingredients:
1 cup Sabudana
1/2 cup buttermilk
2 to 3 tbsp Malaiwala Yogurt (tip)
1 to 1.5 cups normal plain yogurt (adjust the amount according to your taste)
Tempering: 2 tsp ghee, 1/4 tsp cumin seeds, 2 green chili (chopped)
2 to 3 tbsp peanuts powder, coarse
2 tbsp finely chopped cilantro
salt to taste
1 to 2 tsp sugar
Method:
1) Put the sabudana into a microwave-safe bowl. Microwave on high-power for 1 minute. Stir and microwave twice for one minute each. Color and texture of sabudana will change after 3 to 4 minutes.
2) Keep the sabudana aside to cool it down. Once sabudana is cooled down, add water till the sabudana is covered. Drain it completely after 2 minutes. After 1/2 an hour, add buttermilk and soak for 4 to 5 hours.
3) Once sabudana is soaked, prepare tempering. Heat ghee into a small tadka pan. Add cumin and wait till it crackles. Add green chili and pour it over sabudana after few seconds. Also, add peanuts powder, salt and sugar.
4) Fluff the soaked sabudana with a fork. Add malaidar yogurt and plain yogurt. Add cilantro and mix well. Taste a small portion and adjust sugar and salt.
Serve immediately.
Tips:
1) Malaiwala yogurt is optional. However it tastes amazing and it blends the whole dish very well.
2) Adjust the amount of yogurt to your taste.
3) Add a tbsp of chopped cilantro. Crush it alongwith little salt. This will help to bring out flavor from cilantro and it will get mixed well.
4) Incase of unavailability of microwave, sabudana can be roasted in Kadai. Continuous stirring over medium heat is required.
Time:15 Minutes (After excluding soaking time)
Serves: 3 persons
1 cup Sabudana
1/2 cup buttermilk
2 to 3 tbsp Malaiwala Yogurt (tip)
1 to 1.5 cups normal plain yogurt (adjust the amount according to your taste)
Tempering: 2 tsp ghee, 1/4 tsp cumin seeds, 2 green chili (chopped)
2 to 3 tbsp peanuts powder, coarse
2 tbsp finely chopped cilantro
salt to taste
1 to 2 tsp sugar
Method:
1) Put the sabudana into a microwave-safe bowl. Microwave on high-power for 1 minute. Stir and microwave twice for one minute each. Color and texture of sabudana will change after 3 to 4 minutes.
2) Keep the sabudana aside to cool it down. Once sabudana is cooled down, add water till the sabudana is covered. Drain it completely after 2 minutes. After 1/2 an hour, add buttermilk and soak for 4 to 5 hours.
3) Once sabudana is soaked, prepare tempering. Heat ghee into a small tadka pan. Add cumin and wait till it crackles. Add green chili and pour it over sabudana after few seconds. Also, add peanuts powder, salt and sugar.
4) Fluff the soaked sabudana with a fork. Add malaidar yogurt and plain yogurt. Add cilantro and mix well. Taste a small portion and adjust sugar and salt.
Serve immediately.
Tips:
1) Malaiwala yogurt is optional. However it tastes amazing and it blends the whole dish very well.
2) Adjust the amount of yogurt to your taste.
3) Add a tbsp of chopped cilantro. Crush it alongwith little salt. This will help to bring out flavor from cilantro and it will get mixed well.
4) Incase of unavailability of microwave, sabudana can be roasted in Kadai. Continuous stirring over medium heat is required.
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