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Sabudana khichadi ( sago/ Tapioca )
- 1 cup sabudana ( sago/ tapioca pearls )
- 2 medium sized potatoes, boiled
- 2 tomatoes
- 1/4 cup peanuts
- 1-2 Green chillies
- 1 tsp Black mustard seeds ( rai)
- 1 tsp cumin seeds ( jeera )
- 1/2 tsp turmeric powder
- 1/2 tsp Red chilli powder
- 1/2 tsp Black pepper powder
- 1 tsp salt or rock salt ( sendha namak )
- 2 tbsp clarified butter ( ghee )
Step1 . Wash the sabudana with 4 - 5 times till the water runs clear, then drain the water. soak the sabudana for 5 - 8 hours or overnight.
Step2 . Add salt and pepper to tha sabudana and mix gently with a fork.
Step3 . Heat oil in a pan and add Black mustard seeds. when the mustard seeds start to splutter, add cumin seeds to the pan.
Step4 . Add peanuts to oil and roast them for a couple of minutes on medium flame. you can also dry roast the peanuts separately in a pan or in the microwave and add them directly.
Step5 . When the peanuts are roasted add finely chopped green chillies to the pan.
Step6 . Add Turmeric powder and Red chilli powder to the pan and cook for a few seconds.
Step7 . Add chopped tomatoes to the pan and cook for a few minutes till they start to leave oil.
Step8 . Then add boiled and coarsely mashed potatoes to the pan.
Step9 . Add the sabudana pearls to the mixture and gently mix with a fork. Take care not to mash the sabudana.
Step10 . Cover the pan with a life and let the sabudana khichadi cook for 3 - 5 minutes.The sabudana will start to become translucent as they cook and can also microwave the khichadi to cook it.
Step11 . Sabudana khichadi is ready. Garnish with chopped coriander leaves and serve it hot.