Sabudana Khichdi Recipe
Sabudana - 1 cup
Medium size potatoes/aloo - 2 small
Roasted peanuts/moongphali - ½ cup
Curry leaves/kadi patta - 8-10 nos
Chopped Green chili/hari mirch - 1 nos
Cumin seeds /jeera - 1 tbsp
Sugar or as required- ½ to 1 tsp
Lemon juice or as required (optional) - ½ to 1 tsp s
Oil - 2 tbsp
Table Salt / Rock salt (Sendha namak) as required
Soak sabudana overnight or for 4-5 hours,next day drain the sabudana very well and keep aside in a bowl. Boil the potatoes and when warm peel and chop them.
In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mixer grinder.
Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
Now heat oil in a pan or kadai, add the cumin seeds first till they crackle and get browned, now add the curry leaves and chopped green chilies. Now add chopped boiled potato and saute for 1-2 minutes.
Now add the sabudana, keep on stirring the mixture. When the sabudana looses their opaqueness and starts becoming translucent they are cooked.
NOTE : don't over cook as they might become lumpy and hard.
Serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice (optional). Serve sabudana khichdi hot with cucumber raita.