Sabudana Khichdi
Sabudana khichdi is delicious snack prepared with tapoica pearls, spices are added to it and served usually during fasting days.
Servings 6 people
Ingredients
- 1/2 kilogram sabudana
- 2 potatoes
- 2 tablespoon oil
- 2 tablespoon ghee
- 1 +1 teaspoon cumin
- 8 green chilly ( I used less spicy ones)
- 4 tablespoon peanut powder
- salt to taste
- 1 lemon
- coriander for garnishing
- fresh coconut (optional)
Instructions
- Clean the sago pearls, wash them in running water, discard the water to remove the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are tender to hold between fingers.
- Roast the peanuts and grind to a coarse powder
- Grind green chilly and a spoon of cumin in the small jar.
- Cut the potato into small thin pieces. Put them in water to avoid discolouration.
- Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
- In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
- Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
- Garnish with fresh coriander. Fresh grated coconut may be used.
Notes
- Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
- Green chilly, adjust as per your need.
- It is essential for the sabudana to be soaked and ready before cooking. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it with very little water is an important step here.
- The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need.