Ingredients :
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
Preparation Method :
1. 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.
2. In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mixer grinder.
3. Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
4. 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.
NOTE : don't over cook as they might become lumpy and hard.
6. Serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice (optional). Serve sabudana khichdi hot with cucumber raita.
Important few tips for making good sabudana khichdi:
1. Wash the sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off.
2. Transfer the washed and drained sabudana to a casserole and sprinkle with little water, just enough to ensure that they are damp.
3. Cover the casserole tight and leave them overnight.
4. In the morning while you prepare for seasoning etc., check on the soaked sabudana and if required you can sprinkle little more water and leave for 30 mins more.
5. Have the peanuts roasted and ground to granules well before. Just before you start cooking, mix the peanut granules and salt with sabudana and rub the pearls well with the mixture.
6. Leave it for about 5 mins. and then add it to the seasoning you have prepared.
