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Sabudana Khichdi

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A dish speically made during fasts - sago cooked with potatoes and crushed peanuts

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 6-10 minutes

Servings : 4

Sabudana Khichdi

Main Ingredients

Sago (sabudana),

Cuisine

Maharashtrian

Course

Snack

Level Of Cooking

Easy

Ingredients

  • Sago (sabudana)
    1 1/2 cups
  • Peanuts
    1/4 cup
  • Green chillies
    4-5
  • Potato
    1 medium
  • Ghee
    3 tablespoons
  • Curry leaves
    1-2 sprigs
  • Cumin seeds
    1 teaspoon
  • Salt
    to taste
  • Lemon juice
    1 teaspoon
  • Fresh coconut scraped
    2 tablespoons
  • Fresh coriander leaves
    a few sprigs

Method

Step 1


Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.

Step 2


Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.

Step 3


Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.

Step 4


Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.

Step 5


Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.

Step 6


Serve hot.

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