Sabudana (Sago) Khichdi

Ingredients

Sabudana: 1 cup

Potatoes: 1 small to medium

Green chillies: 1 (or more if you need it more spicy)

Cumin seeds: 1/2 teaspoon OR  Mustard Seeds 1/2 tsp

Turmeric powder: a pinch

Peanuts: 1/4 to 1/2 cup

Oil

Salt to taste

 

Preparation

If making for breakfast, wash the sago the previous night and after washing drain off all the excess water and let it soak overnight. It’s important that there is no extra water in the bowl, otherwise sago might become soggy while cooking.

 

Method

Roast the peanuts in a microwave or on a wok without oil. If peanuts are with red peels, remove the peels after roasting by rubbing the peanuts between your palms. Then crush the peeled  peanuts coarsely in a mixie or with mortar and pestle. I use mortar and pestle because in a mixie usually it becomes a fine powder. Keep the ground peanuts aside.

Chop the potatoes as small as possible, close to 1 cm cubes. Chop the green chillies as preferred.

In a wok, heat some oil. Chuck in the cumin seeds, then the turmeric. Add the potatoes and fry till cooked. (You can put a little salt with the potatoes). Now add the green chillies and the sago which had been soaked overnight. (It should be dry but soft). Stir a bit and cook till the sago turns from white to translucent. Add the roasted and ground peanuts and mix well and your sago khichdi is done!!