Wednesday, November 20, 2013
This is another ubiquitous "upwas/farali" food from the Maharashtrian kitchens. Make sure to use fresh, sweetish buttermilk for this recipe.
Sago in buttermilk
1 cup sago, cleaned, rinsed
1/2 cup buttermilk
1/2 cup daaNyache kooT/roasted unsalted peanut powder
salt to taste
1 tsp. sugar
1 1/2 tbsp. ghee/clarified butter
1/2 tsp. cumin seeds
2-3 green chilies, chopped
1/2 tbsp. grated ginger
1 tbsp. minced cilantro
1 cup buttermilk
1. Rinse sago after cleaning for any impurities. Soak in the buttermilk for at least 2 hours.
2.Heat ghee in a saucepan. Add cumin seeds, chilies and ginger. Sauté for a minute.
3. Add soaked sago, salt, sugar and peanut powder.
4. Keep stirring till it is mixed.
5. Cover and cook on a medium flame till sago seems to be cooked.
6. Add more buttermilk and cilantro.
7. Mix well before serving.
1. Do not use sour buttermilk for this recipe.