1 Cup Sabudana or Sago
1 medium sized Potato (peeled, cubed and boiled)
2 Tbsp Peanuts, roasted, peeled and coarsely ground
½ Tsp Sugar
1 Tbsp Lemon Juice
Salt, to taste
For the Tadka/Tempering
1 Tbsp Oil
1 Tsp Jeera/Cumin Seeds
2 medium Green Chilles, slit
7-8 Kadipatas/Curry Leaves
1 Tbsp Peanuts (whole)
Wash the Sabudana well.
Soak it overnight, with the level of water just below the level of Sabudana (most important)
The next morning the Sabudana pearls should be loose and free, having soaked in all the water.
Add the Groundnut powder, Lime Juice, Salt and Sugar to the soaked Sabudana and mix well.
Heat Oil in a kadhai
Add Jeera to the hot oil, and when it pops add the Kadipata and Green Chillies
Saute for a minute or two and add the whole Peanuts and cubed and boiled Potatoes and fry them for another minute or two
Now add the Sabudana and mix well
Cover and let it cook in the steam
Sprinkle water only if required
Garnish with Coriander and enjoy!
The key in getting the Khichdi right is in the soaking of the Sabudana in the right amount of water. Mine always used to turn into one gluggy mess as I used to submerge the sabudana in water and soak it. Until I followed the tip and recipe by my friend, Irawati and finally got it right. It tastes delicious and is ready in a jiffy!