Sabudana Thalipeeth/ Sago rotti and Tamarind relish ! - T&T, YRR,JFI,RM

When Zlamushka of Zlamushka's Spicy Kitchen announced the blog for this month's Tried & Tasted... I was so sure I am gonna participate in this one. This month it was cooking from Nupur's One Hot stove. I Also sending this to the Your Recipe Rocks event...started by Madhuram of eggless cooking.

I have always loved Nupur's site and her lovely recipes. When I saw the recipe of Sabudana Thanlipeeth in her site I was so sure I am gonna try it out.:) So here is the Sabudana Thalipeeth and Tamarind relish from Nupur's blog.

I am also sending the Sabudana Thalipeeth also known as Sago Rotti recipe to the Roti mela hosted by Srivalli..:)




Thie Sabudana Thalipeeth is a maharashtrian "Upvas" (Fast) recipe. So here goes the recipe. I haven't made any changes to the recipe given by Nupur. U can see her original recipe here. Anyways I am posting the recipe here.:)




For making this lovely recipe

You need :

Sabudana / Indian pearl Sago - 1 cup
Potatoes - 2 medium (boiled and mashed)
Roasted crushed peanuts - 1/2 cup
Cumin seeds - 1 1/2 tsp
Green chillies - 2 finely chopped
Fresh cilantro - 1/2 cup finely chopped
Sugar - 1 tsp
Salt to taste
Oil


Method :

Wash the sago well in some luke warm water. Drain all the water and add about 1/4 cup of water to it and leave it overnight or about 5 hours. Your sago will swell well and becoming a bit rubbery and soft. Keep it aside.



In a bowl put in the sago and all the other ingredients excluding the oil. Mix it all well in a nice soft dough. Now ur all ready to make ur thalipeeth.






Firstly take a square thick platic sheet. Brush the plastic sheet with some oil. Oil ur palms or u can even wet it with water....and take a ball of the sabudana dough and place it on the plastic sheet.



Press the dough in the centre with ur palm and make into a flat circle. Keep pressing and expanding the circle. See that u dont break it. Keep the rotti a bit think say about 2 cm in thickness.

Transfer it to a hot griddle, pour a tsp of oil around it and cook it until nice and crisp on both sides.Serve it with Sweetened curd/yoghurt or Tamarind relish....:)

Fast or no fast we can always enjoy this as a lovely evening time snack. My hubby loved it.. Enjoy!

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Tamarind Relish


Another recipe that I found and loved in Nupur's blog was Cynthia's Tamarind relish that she served with her Thalipeeth.......Yumm is the word for it...:D

As soon I read this recipe I knew it is gonna rock at my place. My hubby loves anything that is tangy. He is a big tomato and lemon fan hehhee...:P yup... Lemon rice and tomato rice and ofcourse puliyogare is his favourite. So when I saw this recipe I wanted to make this tangy treat for him. So here goes the recipe. I got it from Nupur's blog. Here is the original recipe.

You need:

Tamarind Concentrate - 2 tbsp

Onions - 1/2 finely chopped

Ginger - 1 " piece finely chopped

Garlic - 3 pods peeled and minced

Red Chilli flakes - 1/2 tsp

Cumin /coriander powder - 1 tsp

Jaggery - 2 tbsp

Salt - 1 tsp

Method :

Mix the tamarind concentrate in a bowl with 1 cup of water. Dissolve the tamarind well. If u dont have concentrate u can use the tamarind pulp. Soak it in 1 cup hot water for 20-30 minutes and later press out all the pulp and squeeze out all the seeds and fiber. You will have ur tamarind pulp and water ready.

In a small pan, heat some oil and put in the ginger, garlic and onions and saute and cook until soft and light pink in colour.

Now add the tamarind pulp and the other ingredients and boil until a bit thick or have a jam thickness. Adjust the amount or salt and other spices according to ur taste. You can store this in an air tight container and refrigerate.

I am sending this recipe to the JFI : Tamarind hosted by my Sig of live to eat.

Enjoy!!