Sabudana Kichdi

Recipe from my colleague Rohini, comments are mine. This is a very nice breakfast item, but can be had anytime.

Ingredients

Sabudana (sago)- 2 cups (those small white balls, made from tapioca)
Roasted peanut Powder (Danyacha kut) - 1 cup (this is a chutney powder we anyways make and keep, to go with chapathi, rice etc - roasted groundnuts, chilly powder, raw garlic, salt. I also add curry leaves to this.)
Potato - 1 medium
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Pure ghee - 2 tablespoon
Cumin seeds (jeera) - 1 tea spoons
Sugar - 1 tea spoon
Lemon - 1
Salt for taste
Grated coconut & Coriander for Garnishing.


Procedure

Wash Sabudana 2 to 3 times.

Soak the sabudana in water . Water level should be just above the sabudana level. Soak sabudana for 3-4 hours. (I've managed with one hour actually - just make sure all the water has been absorbed)

I generally prefer "Varalakshmi Sabudana" , for this 3-4 hours is sufficient but you can keep for few more hours if the sabudana does not become soft in 4 hours.

Wash peel and cut potato in cubes. Heat ghee in kadai, Put jeera in it. Now add chopped green chillies and potatoes, mix it and cover it with lid till potatoes cooked properly.

Mean while mix sabudana, groundnut powder, sugar and salt in one bowl. Now add this mixture into kadai. Mix it well. Put a lid for steam. Please don't stir it in between, otherwise khichadi will become dry. When sabudana gets soft, add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander.

Serve Khichadi with curd.

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