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Sabudana khichdi is usually prepared during fasting days like Navratri.
Ingredients:
Serves 3 to 4 1/2 cup – Sabudana / sago / javvarisi 1 medium – Potato 1 no – Green chilli (chopped) 1/4 cup – Peanuts 1/8 tsp – Sugar Few drops of lemon juice (completely optional) 1 tbsp – Coriander leaves chopped Salt to taste
Seasonings:
1 1/2 tbsp – Ghee 1/4 tsp – Cumin seeds / jeera 1 tsp – Curry leaves chopped
Method:
1. Wash and soak sabudana / sago in enough water for 3 to 4 hours or overnight. When you press sabudana, it should mash very easily. Drain any excess water using strainer. Let it drain at least 10 minutes. 2. Cook potato and chop them into small cubes, keep it aside. 3. Heat a pan, dry roast the peanuts until they are well roasted. Once cooled, crush them well with your hands to remove the skin. Grind it to a coarse powder in a mortar-pestle or in a dry grinder, Set it aside.
4. Heat Ghee in a pan, season with items given in the list for seasoning. Add chopped green chillies and saute for few seconds. Followed by chopped potatoes and little salt, saute until potatoes are slightly brown. 5. Now add soaked sabudana, crushed peanuts, required salt and sugar, mix well everything gently without mashing sabudana. Cover with lid and cook for 3 to 4 minutes until sabudana pearls are soft and transparent. Do not over cook. 6. Finally garnish with coriander leaves and lemon juice (optional), serve hot.
