Sabudana Khichdi
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Sabudana Khichdi

Shivangi Mehta

Ingredients

2-serving
  1. 1 cup sabudana pearls
  2. 2 potatoes small medium size   chopped
  3. ½ cup peanuts roasted and corsely broken
  4. 8 10 / curry leaveskadi patta (optional)-
  5. 1 tsp ginger grated  (optional)
  6. 1 green chili red chili or   chopped
  7. 1 tsp cumin seed
  8. 1/2 tsp turmeric powder
  9. 2 tbsps oil
  10. as required salt
  11. ½ to 1 tsps sugar as required
  12. ½ to 1 tsps lemon juice or as required (optional)
  13. ¼ cup corriander chopped (optional)

Method

20 mins
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    Soak sabudana 4-5 hours. Drain the sabudana very well and keep aside in a bowl.

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    In a pan dry roast the peanuts till browned and when cooled coarsely break them

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    Mix the coarsely roasted peanuts, salt and sugar with the drained sabudana.

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    Now heat the oil. Fry the cumin till they crackle and add the curry leaves, chilies and turmeric powder fry for half a minute and then add the grated ginger.

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    Add potatoes and stir till the raw smell of the ginger goes away and till potatoes are cooked. You can add a few spoons of water if required.

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    Add the sabudana and keep stirring the mixture.

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    When the sabudana loses their opaqueness and starts becoming soft, they are cooked. Don't overcook as they might become lumpy and hard.

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    Lastly add grated coconut, mix well. Close the fire.

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    While serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice and serve sabudana khichdi hot.

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