Ingredients (4 servings)
2 cups Medium Sized Sabudana (sago)
2 large potatoes,diced
1 tsp cumin
2 green chillies finely chopped
1 cup peanuts
salt to taste
1 tsp sugar
1 tsp chilli powder
1 tsp pepper powder
juice of 1/2 lemon
Chopped coriander leaves for garnishing
oil and ghee
Method
Wash and soak sago overnight. While soaking , the water level should be just above the sago, otherwise the sago will become soggy while cooking.
In a pan, dry roast peanuts and keep it aside. Let it cool down. Then reserve 1 tbs of roasted peanuts for garnishing, and grind the rest, to a fine powder.
Add the ground peanuts, salt and sugar to the soaked sago and mix it well with your hands so that the peanut powder , salt and sugar is coated properly all over the sago.
In a kadai, heat oil and ghee,add cumin and allow it to splutter.
To this add cubed potatoes and green chilly, and cook till the potatoes are done.
Add chilly powder and pepper powder and stir. (Add this if you want a spicy khichdi,otherwise omit this step)
Add sago to this and stir well, without breaking the sago.
Cover and cook on low flame, stir in between and also drizzle some ghee, to avoid sticking of sago to the pan.
When the sago becomes translucent, it means the sago is cooked.
Add lemon juice, roasted peanuts and coriander leaves and stir well.
Turn off the stove and serve hot.
2 cups Medium Sized Sabudana (sago)
2 large potatoes,diced
1 tsp cumin
2 green chillies finely chopped
1 cup peanuts
salt to taste
1 tsp sugar
1 tsp chilli powder
1 tsp pepper powder
juice of 1/2 lemon
Chopped coriander leaves for garnishing
oil and ghee
Method
Wash and soak sago overnight. While soaking , the water level should be just above the sago, otherwise the sago will become soggy while cooking.
In a pan, dry roast peanuts and keep it aside. Let it cool down. Then reserve 1 tbs of roasted peanuts for garnishing, and grind the rest, to a fine powder.
Add the ground peanuts, salt and sugar to the soaked sago and mix it well with your hands so that the peanut powder , salt and sugar is coated properly all over the sago.
In a kadai, heat oil and ghee,add cumin and allow it to splutter.
To this add cubed potatoes and green chilly, and cook till the potatoes are done.
Add chilly powder and pepper powder and stir. (Add this if you want a spicy khichdi,otherwise omit this step)
Add sago to this and stir well, without breaking the sago.
Cover and cook on low flame, stir in between and also drizzle some ghee, to avoid sticking of sago to the pan.
When the sago becomes translucent, it means the sago is cooked.
Add lemon juice, roasted peanuts and coriander leaves and stir well.
Turn off the stove and serve hot.
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