Sabudana Khichdi
Prep time
20 min
Cook Time
20 min
Total Time
40 min
Course :
Servings :
4
Author :
Munira Aslam
Description :
Ingredients
11/2cups Sago
1/4 cup Peanuts
4 Green Chilies
1 Potato
2 tbsp. Ghee
Curry leaves
1 tsp Cumin seeds
Salt to taste
1 tsp Lemon juice
Fresh coconut scraped
Fresh coriander leaves
Ingredients
Wash sabudana two times and then soak in 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.
Green chillies, remove stem and then chop finely.
Peel and wash the potato and cut into small cubes.
Wash and chop coriander leaves.
Heat ghee or oil in a pan, add curry leaves, cumin seeds and chopped green chillies.
When cumin seeds crackle add turmeric powder and 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.
Munira Aslam
mealswithmemories@outlook.com