Sabudana Khichdi

–Note: Creating posts in bulk for existing pages so as to get benefit of Categories and other widgets

3 Cups Sabudana (Sago)
2 Tbspoon oil
1.5 cups roasted/grinded (very coarse) peanuts
2 tsp red chili powder                                                                                                                                                                                                          1 tsp cumin seeds
Salt to taste
Finley chopped coriander
Juice of one medium sized lemon (Approx 2 tsp)

(Following ingredients are highly recommended, not used in this recipe)
4-5 Green chilies
1 medium sized Potatoe finley chopped

Soak Sabudana in water for overnight or for 2-3 hours (read the instructions on the packet, for most ones 2-3 hours is sufficient and level of water should be 1 and half inch above sabudana)

1Roast the peanuts on low flame, let it cool down for 10 minutes (otherwise it will become moist while grinding)2
Mix the powdered peanuts in the sabudana

34 Heat two Tbspoon oil in a Woke and crackle cumin seeds5

I have not added the green chilies and potatoes in this recipe, both these ingredients are highly recommended, and should be added after cumin seeds crackle. Stir green chillies and potatoes, till potatoes becomes soft then add red chili powder and salt to taste

6 Add the Sabudaana mixed with roasted grounded peanuts and mix gently. covered for 5-8 minutes.

There are two versions, dry and sticky one. If you want dry, Sabudana khichdi will be ready after 5-8 minutes. If you like sticky one, after 5-8 minutes, sprinkle a table spoon of water, mix gently and cook for 2-3 minutes.7

Serve hot garnished with fresh green coriander (or roasted groundnuts — optional)cover2

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