SABUDANA CHIVDA (SAGO SAVOURY SNACK)

SABUDANA CHIVDA (SAGO SAVOURY SNACK)
Devshayani Ekadashi or Ashadi Ekadashi is followed by all Hindus, but it’s very popular in Maharashtra and is known by the name of Ashadi Ekadashi.
Every year, there is an annual pilgrimage (yatra) in honor of Lord Vithoba.
Palkhis (palanquin processions) carrying the paduka’s (foot prints) of the deity and various saints, most notably Dnyaneshwar and Tukaram from the Warkari sect, are taken from their respective shrines to Pandharpur.
Warkari is a Marathi term which means "one who performs the Wari" or "one who venerates Lord Vithoba".
The tradition is more than 700 to 800 years old.
Devotees from all over Maharashtra and nearby areas set out for Pandharpur, wearing holy basil beads (Tulsi mala) and singing the glories of Lord Vithoba and the holy saints.
Today is the day when upon reaching Pandharpur on Ashadhi Ekadashi, these devotees take a holy dip in the sacred Chandrabhaga River/Bhima River before proceeding to visit the Vitthal Temple and offering Prayers to the Lord.
The devotees also observe strict fasting on this day.
Those who cannot fast are allowed to eat certain fasting items (Vrat ka khana).
One such item is Sabudana or Sago.
Today I’m going to share with you’ll the recipe of Sabudana Chivda.
Chivda is a mixed snack and usually had with tea. This is a crispy crunchy chivda with an interesting mix.

Ingredients
Sago – 1 cup
Peanuts – ¼ cup
Slivered Almonds – 1 tbsp
Raisins – 2 tablespoons
Potato Grated – 1
Green Chillies - 2-3
Curry Leaves – 1 Sprig
Red chilly powder – ¼ tsp
Powdered Sugar – 1 tsp
Salt as per taste
Oil for frying

Method
Heat oil in a wok / frying pan. Before starting to fry, add a sago and see if it pops up. First add sabudana and fry it till the sabudana changes color. Once done transfer the fried sabudana in a large bowl.
Now fry the grated potato to a golden brown color. Add it to the sabudana mixture.
Now in another wok fry all the ingredients one by one on a low flame ensuring that you don't burn them. Fry the peanuts until golden and split, then the Slivered almonds until golden, Raisins until plump. Fry the green chilies and curry leaves together. Once they are done add them to the sabudana mixture.
Drain the oil well and mix all the ingredients that you fried with the fried Sago.
Add salt and sugar. Mix everything well.
Sabudana Chivda is ready to snack on!
Let this get cool for some time then store it in an air - tight container.

Tips

· You require the larger variety of Sago pearls known as the “Nylon sabudana”

. Use Sendha Namak (Rock Salt) for fasting.

· Always wash the sago well 3 times and then sun dry it and then fry the sago.

· Ensure that none of the ingredients become black while frying. If they become black throw them, don't use them in the chivda as the taste of the chivda can spoil.

· Preferably use a net to fry all the ingredients, as it is easy to catch all the ingredients from the oil.

· Toss all the items a couple of times to mix everything well.

· You can use the dried potato sticks available in the market instead of the fresh grated potato.


Variations 

· Can Add Grated Coconut, Just fry golden and add (If add coconut, the shelf life reduces)

· Can add Cashew nuts. Fry Golden and add to the Chivda

· Can put whole almonds. Fry Golden and add to the Chivda

· Can avoid Green chilies and use only red chili powder

· Can avoid Red chilly powder and use only green chilies instead.

· You can use slices of dried coconut (Kopra). Fry Golden and add to the Chivda