A Tasty Sabudana Khichdi
By: Usha Chowdhary Gupta
Published: Sunday, May 22, 2011 - 7:06pm

Ingredients




1 cup (SAGO) SABUDANA,
2 cups WATER TO SOAK THE SAGO,
1 BOILED POTATO CUT INTO CUBES,
5 CURRY LEAVES,
1/8 teaspoon CUMIN SEEDS,
1/4 cup COARSELY GROUND PEANUTS (ROASTED),
1 tablespoon OIL,
1 GREEN CHILLY CUT FINELY,
1/8 teaspoon TURMERIC POWDER,
1/2 teaspoon RED CHILLY POWDER,
1 tablespoon CUT CORIANDER LEAVES,
1 teaspoon GROUND SUGAR,
1 teaspoon LIME JUICE,
SALT TO TASTE

Preparation

1 Soak the sabudana for half an hour. 2 Then drain all the excess water from the sabudana 3 But sprinkle some water and allow to soften, until use. 4 Now grind the peanuts to a coarse powder, and add it 5 To the sabudana, along with turmeric powder, red chilly powder, 6 Salt, lime juice and sugar, and keep it aside. 7 Cut the boiled potato in small cubes and the green chilly also. 8 Heat oil in a pan, and add cumin seeds. Also, add green chillies 9 And curry leaves, stir for a couple of seconds, now add the potatoes. 10 Stir for 2-3  minutes, then add the sabudana and mix well. 11 Sprinkle a little water, cover  and cook on medium heat 5-6 minutes 12 Or until the sabudana becomes translucent. 13 Stir occasionally to make sure the sabudana
 doesn't stick to the bottom of the pan. 14  Serve hot with a lime wedge and a sprinkle of 15 Coriander leaves.