Sabudana Thalipeeth with koshimbir (maharastrain style)

Sabudana Thalipeeth is a popular fasting food in Maharashtra, India. It is made with sago or tapioca pearls and is typically served with a side dish called koshimbir, which is a type of salad made with yogurt and various vegetables. Here is a recipe for Sabudana Thalipeeth with Koshimbir:

Ingredients for Thalipeeth:

  • 1 cup sago or sabudana
  • 1/2 cup mashed boiled potatoes
  • 1/4 cup roasted peanuts, coarsely ground
  • 1/4 tsp green chili paste
  • 1/4 tsp sendha namak (rock salt)
  • 1/4 tsp sugar
  • Ghee or oil for cooking

Ingredients for Koshimbir:

  • 1 cup yogurt (curd)
  • 1/2 cup grated cucumber
  • 1/2 cup grated carrots
  • 1/4 cup chopped coriander
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp sendha namak (rock salt)
  • 1/4 tsp sugar
  • 1/4 tsp red chili powder (optional)

Instructions for Thalipeeth:

  1. Soak the sago in enough water for 4-5 hours or until they become translucent.
  2. Drain the water and mash the sago with your fingers to remove any lumps.
  3. In a mixing bowl, add the mashed sago, mashed potatoes, ground peanuts, green chili paste, sendha namak, and sugar. Mix well.
  4. Divide the mixture into small lemon-sized balls.
  5. Heat the ghee or oil in a pan over medium heat.
  6. Flatten each ball into a circle and cook on both sides until golden brown.
  7. Repeat the process with the remaining dough.
  8. Serve the thalipeeth hot with koshimbir.

Instructions for Koshimbir:

  1. In a mixing bowl, combine the yogurt, grated cucumber, grated carrots, chopped coriander, sendha namak, sugar, and red chili powder (if using). Mix well.
  2. Heat a small pan over medium heat and add the mustard seeds and cumin seeds. Allow them to crackle.
  3. Add the seasoning to the koshimbir and mix well.
  4. Serve the koshimbir cold as a side dish with thalipeeth.

Note: You can also add other ingredients like grated ginger, chopped green chilies, and chopped mint leaves to the koshimbir for more flavor.


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