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Home Dish Sabudana Peanut Pulao

Sabudana Peanut Pulao

Name: How to cook Sabudana Peanut Pulao - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Sabudana Peanut Pulao

#givebacktocommunity #givingtuesdays #cookpadindia #sabudana I would like to thanks my fellow author Aruna Thapar ji for sharing this delicious recipe of Sabudana Peanut Pulao. In Maharashtra, it is called Sabudana khichdi too. It's a favourite of my whole family. Specially prepared for Vrat and festivities, it is an ideal recipe for both breakfast and lunch. Thank you Aruna Ji.

Ingredient

Food ration :

2 servings

Cooking time :

20 minutes

1 cup

Sago/Sabudana

1 cup

Crushed Peanuts

Sliced green chillies

Boiled potatoes

1 tsp

Cumin seeds

1 tsp

Chilli powder

1 tsp

Cumin powder

to taste

Sendha Namak/black salt

1 tsp

Sugar

2 tsp

Lemon juice

1 tsp

Ginger paste

1 tbsp

Peanut oil

1 tablespoon

Warm water

3 tsp

Chopped coriander to garnish

Cooking instructions

* Step 1

Wash the sago well under running water for 2 to 3 times and drain water. Add 1/4 cup water and let it soak for around 6 hours.

* Step 2

Then drain of any moisture by putting the sago on a strainer for 10 minutes. Remove skin from boiled potatoes and cut them in cubes.

* Step 3

Heat a deep based kadhai, heat oil, and when it heats up, add cumin seeds. When the seeds crackle, add potatoes saute well. Then add chopped green chillies, ginger paste and sauté them on medium heat.

* Step 4

Mix salt, chilli powder, cumin powder, sugar in the sago and mix well. Then mix in Peanuts(crushed) and give a good mix.

* Step 5

Now add this sago mixture to the tempering in kadhai and keep stirring and mixing till the sago is translucent and soft.

* Step 6

When it is almost cooked, add the rest of 1 tsp oil, sprinkle little water and mix well. Now cover the lid and cook for 5 minutes.

* Step 7

Then switch off flame and stir in lemon juice. Mix well. Then take the Sabudana Pulao/ khichdi in a serving bowl, garnish with chopped coriander and crushed Peanuts. Serve with lemon wedges, curd raita or lemon pickle.