An all time hit recipe of any ones farari / farali menu…A very easy to make and yummy in taste…eating hot sabudana khichadi with chilled curd is the best combination.
Requirements:
Sago / Sabudana : 1 Cup
Roasted Peanuts : ½ Cup
Potatoes : 2 Medium Sized
Cumin Seeds : ½ Tea Spoons
Green Chillies : 2 to 3
Curry Leaves : 6 to 7
Sugar : ½ Tea Spoon
Lemon Juice : 1 Tea Spoon
Oil : 2 Table Spoon
Salt / Sindhalun to taste
Water to soak the sago
Freshly grated coconut and coriander leaves for garnishing
Process:
Step 1: Soak the sago, don’t add the too much of water while soaking them; only add water till the time it soaks the sago completely.
Step 2: Boil the potatoes, peel their skins and cut them into small cubes.
Step 3: Remove the soaked sago in a plate.
Step 4: Add coarsely crushed roasted peanuts powder on the sago.
Step 5: Add the salt as per taste.
Step 6: Sprinkle lemon juice evenly on the soaked sago.
Step 7: Mix all the ingredients well in the plate.
Step 8: Heat the oil in a pan and add cumin seeds into it.
Step 9: Once the cumin seeds splutter add the curry leaves and chopped green chillies
Step 10: Add the boiled potatoes cubes and mix everything well for about half a minute.
Step 11: Add the sago mix to the above and mix with light hands till the time everything is mixed well.
Step 12: Cook the khichadi for about 5 to 7 minutes.
Step 13: Remove it in a serving plate.
Step 14: Garnish with freshly chopped coriander and grated coconut.
Tips:
1 : To enjoy the taste of peanuts, make sure the roasted peanut powder is been coarsely crushed and not completely powder.
2 : Wash the sabudana atleast 3 to 4 times before soaking them.
3 : Sabudana seeds needs to be soaked in water for atleast 4 to 5 hours prior to cooking.
4 : If you are preparing sabudana khichadi for the first time, try and check the soaked sago for 2 to 3 times in between, if you feel that there is a requirement for water than add it; in this way you will be able to avoid over soaking of sabudanas.
5 : If one wants they can replace the green chillies with red chillies also, 1 ½ tea spoons.
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