Chennai's deluge occurred at the end of the month, when my kitchen's stock is bare minimum. It poured cats and dogs which prevented me from venturing out to purchase my groceries. So, I was forced to cook with little ingredients that were there in stock. There was little sago and little beaten rice. I combined them both in my own way and cooked a delicious kitchadi for breakfast.
Sago is high in carbohydrate and low in protein and fibre. Hence, its caloric value is also high. However, the carbs fall in the category of macro nutrients, which is energy boosting.
Beaten rice is rich in micro nutrients and filling. Together, they can keep the hunger pangs at bay for longer time.
Ingredients:
Sago -200gms
Beaten rice -100gms
Chopped onion -1/2cup
Chopped green chilies -2tsps
Peanuts -1cup
Black peppercorns - 2tsps
Grated coconut -2tsps
Chopped coriander leaves -1tsp
Oil and Salt -as required
Method:
Grind the beaten rice coarsely. Sprinkle enough water over it to soak. Keep it aside. Spread the sago on a colander. Sprinkle sufficient water on it. Allow the water to drain. Keep it aside. Sprinkle water again after half an hour and repeat the process till the sago swells double its size. Grind the peanuts and black peppercorns coarsely. Combine the soaked sago, soaked beaten rice, salt, ground peanuts and ground pepper corns.
In a frying pan, fry the chopped onions and green chilies in little oil. Then, add the sago and beaten rice mixture. Stir cook till the sago becomes soft and is blended well with the beaten rice. Garnish with grated coconut and coriander leaves.
