MyMusingsSangSpeak-Pet Puja -Sabudana Wada Chutney

Sabudana Wada Chutney

Sabudana(Sago)Wada is an all time favourite Maharashtrian snack. It is a sure shot hit dish for any snack party. Actually, Sabudana Wada is made on Upvaas(fasting) days. In Pune, there are many places serving the best sabudana wadas- Balgandharva Canteen, SiddhiVinayak Wada, Joshi Wadewale and so on. This snack is so tasty and delicious that one can just go on eating continuously, even if the stomach gets full, the tongue may just go on asking for more.

Ingredients

Sabudana(Sago) – 100 gms

Potatoes – 2 nos

Roasted groundnut Powder – 50 gms

Cumin Powder – ½ teaspoon

Red Chilly Powder - ½ teaspoon

Salt – As per taste

Oil – For frying (approx 150 ml)

For Chutney

Curds- 100 gms

Fresh Grated Coconut - 50 gms

Fresh Corinader – 5-6 sprigs

Ginger – ½ inch piece

Sugar – 2 teaspoons

Green Chilly – 1

Salt – As per taste

Method

Soak Sabudana for about 3 hours. Boil the potatoes, remove peels and mash well. Mix all the ingredients, i.e. soaked sabudana, mashed potatoes, roasted groundnut powder, salt, red chilly and cumin powder well and keep the dough for 10-15 minutes. Now, make small wadas of this mixture and fry in hot oil on medium flame. Be very careful while frying sabudana wadas as they have a tendency to burst open. Turn wadas on both sides so that they are fried evenly. Remove from oil once they turn a golden brown, spread on paper to remove excess oil and serve hot with chutney

Chutney

Blend together 100 gms curds, fresh grated coconut, 5-6 sprigs of fresh coriander, 1 green chilly, a small piece of ginger, 2 teaspoons of sugar and salt as per taste. Add more sugar if required.

Note – Sabudana Wadas taste good with tamarind chutney too. Be very careful while frying sabudana wadas as they have a tendency to burst open. 

MyMusingsSangSpeak-Pet Puja- Sambar

Sambar Recipe

Ingredients:

Arhar Dal- 1 cup

Vegetables- Onion, Tomato, Red Pumpkin, Bottle Gourd(Dudhi), Brinjal, French Beans, Carrot, Lady’s finger, Drumstick( You can use all in combo or whatever available)

Sambhar Powder – 2 teaspoon

Turmeric Powder- ½ teaspoon

Jeera Powder- ½ teaspoon

Coriander seed Powder- ½ teaspoon

Tamarind pulp- 2 teaspoon

Jaggery- 1 n ½ teaspoon

Salt- to taste

Oil, Mustard seeds, Whole Red Chillies, Curry Leaves for tempering

Asafoetida- a pinch

Water- Approx 1 litre or more

 Method:

Wash arhar dal and pressure cook with turmeric, cumin, coriander, pinch of asafoetida, salt and enough water. Stir the daal well after it is cooked to form a homogenous mixture.

Heat oil in a pan and temper with mustard seeds, curry leaves n whole red chillies. Add onion to it and stir, then add all veggies, stir, add tomatoes, give a good stir, add the sambar powder and add enough water to let the veggies cook. Once veggies are cooked, add the cooked dal, tamarind pulp and jaggery and bring to a boil.

Sambar is an accompaniment with south indian staple like dosa, idli, wada, uttappa. It tastes good with upma and  plain rice as well.

Servings: Serves 4-5 persons