Thalipeeth & Coconut Chutney
I haven't posted so many of Maharastrian dishes in my blog but I guess there is lots to come here after. A week ago, my friend Sangita Lalit showed me how to make Thalipeeth-a Maharastrian delicacy . Sangita is basically from Pune and has got so much interest in cooking just like me. I will share with you some more of her amazing recipes soon.
Sago is such a versatile ingredient and it can be used to make many delicious dishes.
You can make lots Sago kichidi for breakfast, add some boiled potatoes to the leftover kichidi and make Thalipeeth for lunch. If there is some leftover mixture for Thalipeeth, fry them in oil and treat yourself for Sago vada and a hot cup of tea for a nice evening.
Sago/Sabudana are made of tapioca starch,so they are easily digestible and is good for you.As far as I know, South Indians do not use them in anything expect for making Payasam(Kheer). Well, I found Sago tasted better in the form of Thalipeeth/Vada.
1 Cups of Sabudana
1 Cup of boiled potato
1/2 Cup of Ground Peanuts
1/4 Cup chopped Coriander
1 Green Chilly ,Finely chopped
1/2 tsp of cumin seed powder
1/4 tsp of chilly powder
2 tsp of lemon juice
1 tsp of sugar
Salt to taste
The crucial step is to soak the sago to make it perfectly soft. Wash the sago 2 to 3 times and then add enough water to soak them. Let is sit for 3 hours. Mix the sago once in a while to ensure even soaking of the sago pearls.
If there is any water left , strain and then use.
Mash the boiled potatoes. And mix in the soaked sago, peanut powder, coriander leaves,lemon juice, cumin & chilly powder, salt and sugar.
In a wet cloth, take a portion of the mixture and flatten it into 1 inch thick circle. Put a hole in the center.
Heat a pan and drizzle some oil, carefully place the Thalipeeth along with cloth on the hot pan and gently peel off the cloth from the Thalipeeth without breaking it.
Let it cook for 3 to 4 minutes. Flip it gently to the other side and drizzle some more oil.
Once the brown spots appear on either side. It can be removed from the pan and is ready to serve.
Pointers from Sangita:
One can vary the proportion of Sago to Potatoes depending on the personal preference. When the potatoes are added more than the sago it tastes much better, but the Thalipeeth will be very fragile and soft.
They taste best with Cucumber raita/ Coconut Chutney.
I made some Vadas out of the leftover Thalipeeth mixture the next day. I shaped them in the form of patties and deep fried them in oil.Believe me ,these Vadas are to die for!!