Sabudana khichdi

 

Ingredients

• 1 cup Sabudana (Sago)
• 1/2 cup Peanuts
• 1 tsp Cumin seeds
• 2-3 green Chillies chopped.
• 1-2 tsp Sugar, or to taste
• Salt to taste
• 1 sprig of Curry leaves
• 3 to 4 tbsp of ghee
• 1 tbsp of garted coconut (optinal)

Method

1. Soak 1 cup of sabudana in 1 cup of water overnight.
2. Dry roast the peanuts and de-skin them.  Coarsely powder the peanuts in a processor.
3. Drain excess water (if any) from the sabudana. Add salt , sugar and peanut powder (about 3 tbsp) and mix well.
4. Heat ghee in a non-stick pan.
5. Add cumin seeds. When the cumin seeds splutter add curry leaves and  green chillies. Roast for some time.
6. Add the sabudana mixture and mix well. Cook covered. Stir occasionally.
7. Serve hot.

Tips

• Boiled potatoes can be added to the sabudana just after adding green chillies.
•  If you do not have time then soaking in water for couple of hours would also work.
• Peanut powder quantity can be adjusted as per taste.
• Always cook the sabudana khichdi in ghee rather than oil it enhances the taste to the khichdi
• Cook  sabudana khichdi 30 mins prior to serving, and heat it just before serving, this way there will be no lumps in the khichdi