On the days we hindus fast, there is a list of foods that we are “allowed” to eat. The list often referred to as farari food - includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava, tapiaco, ragigara flour etc….
This recipe is a favourite of my hubby and he will use any excuse to fast and ask me to make this juggu ni khichedi. Juggu or njugu is a Swahili word peanut or groundnuts. Some people call peanuts “sing” or mandhvi as well.
Ingredients for 4 servings:
4-5 medium sized potatoes
2 cups of peanuts
1/4 cup of cashew nuts
2 cups of plain yogurt
1 teaspoon gratted ginger
2-3 fresh green chillies chopped finely
small bunch of coriander
1 teaspoon salt
1 teaspoon coarse pepper
1 -2 teaspoons sugar
1-2 teaspoons fresh lemon juice
2 tablespoons of cooking oil
1 teaspoon of cumin seeds
Fresh curry leaves (optional)
1. Steam or boil the potatoes in their jackets. Best way is to wash the potatoes; then score around the potato across the length by running a knife around the potato. Once boiled, check that they are cooked through and allow them to cool. Once cooled, peel the potato. Peeling is easy if you have scored the potatoes. Once peeled, cut them into very small pieces.
2. Lightly roast the peanuts and allow them to cool. (Best way is to microwave them for 3-4 minutes Rub the peanuts between your palms and remove the outer pinky brown covering. Save half the peanuts and grind half the peanuts coarsely in a grinder.
3. Add 2 cups of water to the yogurt and mix well.
4. Heat 2 tablespoons of oil and add the cumin seeds. Once the seeds go dark, add the diced potatoes to the oil.
5. Add the ground peanuts to the potatoes and stir.
6. Add the salt, pepper, chopped green chillies, grated ginger and sugar to the mixture and stir again.
7. Now add in the yogurt and water mixture to the khichedi.
8. Allow this mixture to cook at medium heat until the yogurt moisture starts to be soaked in.
9. Add in the peanuts and cashew nuts together with fresh lemon juice.
10. Keep cooking this mixture until most of the liquids are soaked up from your juggu khichedi
11. Add the coriander ( and curry leaves) and serve the khichedi hot.
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