Sabudana Khichdi Recipe

INGREDIENTS

Sago (sabudana) 1 1/2 cups

Peanuts 1/4 cup

Green chillies 4-5

Potato 1 medium

Ghee 3 tablespoons

Curry leaves 1 sprig

Cumin seeds 1 teaspoon

Salt to taste

Lemon juice 1 teaspoon

Fresh coconut scraped2 tablespoons

Fresh coriander leaves a few sprigs

METHOD

Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot