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| My Masterchef Khichadi |
Some dishes are simple in theory but tricky in execution—Sabudana Khichadi is one of them. If you've ever attempted to make it, you know the struggle. Too much water? Sticky disaster. Too little? Hard, uncooked pearls. Finding the balance feels like unlocking a culinary mystery!
My First Attempt: A Sticky Situation
My dear friend Puniti Gupta shared her perfect recipe of sabudana khichadi just before Navratri in school, where we both were teaching. With confidence (and misplaced optimism), I followed her instructions and ended up with a gluey, starchy mess. But, as any first-time cook would, I proudly ate it, convincing myself that taste matters more than texture!
The Magic of the Pressure Cooker
Just when I thought this was the best sabudana khichadi could get, another friend, Anu Sharma, dropped a bombshell—she made her perfectly fluffy khichadi in a pressure cooker! I was stunned. No more delicate soaking, no stirring in fear of stickiness—just a few whistles, and voilà!
Thankfully, she lived nearby, so I did what any sensible person would: I outsourced my khichadi needs to her and never looked back. Why struggle when perfection was just a home visit away?
The Forced Comeback
Life was good—until I moved away. No Anu. No magic khichadi dates. Left with no choice, I started ordering from restaurants and home chefs. But something was always missing—perhaps the homemade touch or the effortless magic of Anu’s cooking method.
MasterChef Moment
One day, fueled by determination (and hunger), I reclaimed my khichadi destiny. Armed with YouTube wisdom and past mistakes, I gave it another go. And to my amazement—it was a masterpiece! The pearls were separate, the peanuts crunchy, the flavours balanced.
From that day, I’ve walked around my kitchen like a Sabudana Khichadi MasterChef, offering my version to others with the same smugness Anu once had.
The Moral of the Story?
Sometimes, you have to go through sticky situations to find your true calling. Or, in my case, to finally make the best Sabudana Khichadi of my life!
Have you ever struggled with this dish? Share your sabudana stories in the comments below!
Neerja Bhatnagar
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