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Ingredient
Sabudana khichdi
Introduce
Ingredient
Food ration :
3 servingsCooking time :
25 mins
1 teaspoon
grated ginger (adrak) - optional
1 teaspoon
cumin (jeera)
1/2-1 teaspoon
sugar or as required
1/2-1 teaspoon
lemon juice or as required (optional)
3 tablespoon
peanut oil or ghee
Cooking instructions
* Step 1
Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
* Step 2
Next day drain the sabudana very well and keep aside in a bowl.
* Step 3
Boil the potatoes and when warm peel and chop them.
* Step 4
In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
* Step 5
Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
* Step 6
Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned.
* Step 7
Now add the curry leaves and green chillies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped.
* Step 8
Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato,haldi and saute for a minute.
* Step 9
Add the sabudana. Keep on stirring often on a low flame for approx 4 to 6 minutes.
* Step 10
When the sabudana loses their opaqueness and starts becoming translucent, they are cooked.
Don't overcook as they might become lumpy and hard.
* Step 11
Switch off the flame and add lemon juice and chopped coriander leaves. mix well.
* Step 12
While serving garnish sago khichdi with a few coriander leaves and drizzle with some lemon juice.
* Step 13
Serve sabudana khichdi hot.
Note: if there is a photo you can click to enlarge it
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