This is one of my favourite recipe. My daddy does not like it. So mom and I usually cook this when daddy is not at home for dinner. Yesterday daddy was out with his friends for dinner so we grabbed the opportunity of making sabudana khichdi which I had not eaten since months.
It is usually made during fasts. It is great blend of taste- sabudana, potato and crushed peanuts. Again when you sprinkle lemon juice to it, taste will be amazing.
You have to careful while soaking sabudana in water. You just have to put water enough to cover the sabudana.
What goes in it:
Sabudana (Sago) - 1 cup
Water- 1 cup
Potato, boiled and diced- 1 cup
Peanuts, grinded- ½ cup
Cumin seeds (Jeera) - ½ tbl spn
Asafoetida (Hing)- ¼ tbl spn
Curry leaves- 1 sprig or 5-6 leaves
Oil- 2 tbl spn
Green Chilli, finely chopped- 1 tbl spn
Lemon juice- 2 tbl spn (you can put more or less of lemon as per your taste)
Sugar- 1 ½ tbl spn
Salt- as per your taste
Coriander leaves, finely chopped- ½ cup
How did I make it:
Soak sabudana in water for about 4-5 hours in a flat bottomed vessel. Soak in water just enough to soak cover top of sabudana.
[Foodies’ Note: Be careful while soaking sabudana in water. If you use more of water then sabudana will become sticky.]
Once they turn soft and fine round shaped, they are ready to be cooked.
Meanwhile, wash and peel off potato. Boil them. Drain off the water and cut it into small cubes. Keep it aside.
Grind peanuts in a grinder.
Mix the coarse peanut powder with sabudana properly.
Take a kadai and prepare for tempering. Pour oil in it and heat it. As it heats up, put jeera and hing. As jeera crackles, put curry leaves and chopped green chillies to it. Sauté for about 1-2 minutes.
You can add coriander leaves here. Usually I add it while sautéing but this time forget to add it, so used it at end while garnishing.
Next put boiled potato, sugar, lemon juice and salt. Mix them all and let it cook for 1-2 minutes.
Finally add sabudana to it. And season generously till all the ingredients are properly mixed.
Take it off the stove. Serve it hot in a plate. Garnish with coriander leaves.