Sago kitchadi

 I remember my younger days when my patti(grandmother) used to fast on ekadashi days. She would eat only milk and fruits the entire day. The next day (on dwadashi day) she would break the fast with an early morning lunch consisting of kerrai moolakotal(Amaranth curry) and nellika pachadi (Indian gooseberry dip). This was perhaps to clean the stomach of the toxins that would have accumulated on the fasting day.

On Shivratri day, another type of fasting was undertaken. She would abstain from salt and eat only sweet foods. She used to eat sweet potatoes cooked in brown sugar besides fruits and milk.

Another fasting snack is the sago kitchadi that can be made for breakfast too. 

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.

Interestingly, fasting never meant starving. It was undertaken to control ones senses. In fact, the fasting foods were also energy enhancers.

Here is the recipe for sago kitchadi. It is usually prepared with sago, potato and peanuts. However, I have used onion instead of potato.

Ingredients:
Sago -200 gm
Chopped onion -1/2 cup
Peanuts -1 cup
Green chilies -2
Black peppercorns - 2 tsp
Cumin seeds -1 tsp
Grated coconut -2 tsp  
Finely grated carrot for garnishing -2 tsp
Oil and Salt -as required

Method:
Slit the green chilies into two. 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. Mix the soaked sago, salt, grated coconut, ground peanuts and black pepper corns.
In a frying pan, fry the cumin seeds in little oil. Then add the onion and green chilies. Fry for few seconds. Add the sago mixture and stir fry till the sago becomes soft and pearly. Garnish with grated carrot.