Spicy Tapioca (Sabudana Khichdi)
By: gypsy696
Published: Friday, December 3, 2010 - 12:32am

Ingredients




1 cup sago seeds (preferably big ones)
1 medium sized potato
Handful of peanuts
1 green chilli
1 Juice of lemon
1 tablespoon grated coconut (optional)
1 teaspoon tumeric powder
1 teaspoon each mustard seeds and cumin for tempering
2 tablespoons oil
A few curry leaves
2 tablespoons coriander leaves (chopped)
Salt to taste

Preparation

1 Wash sabudana nicely under running water so that there is no powdery residue left. 2 Drain water completely and leave overnight, or for a minimum of 3 to 4hours. The sago should almost double up in size. 3 Dry roast groundnuts on gas or in microwave and powder them coarsely. 4 Add salt, tumeric, chillipowder, lemon juice and ground nuts and mix well. 5 Heat oil, add mustard seeds, chopped green chilli, curry leaves and potatoes cut into fine cubes. 6 When the potatoes are almost done, add sabudana and mix well. 7 Keep on simmer for 5 to 10 minutes till sabudana is cooked. 8 Remove from fire and serve hot garnished with corinder leaves and grated coconut

About


http://rawgirlinmumbai.blogspot.com/2010/12/sabudana-khichdi.html