Name: Sabudana Khichadi recipe by Sonia Shringarpure at BetterButter
Prep time: 540 min
Cook time: 15 min
Total time: 555 min
Yield: 4
Ingredients: 2 cups Sabudana (Sago); 1/2 cup coarsely ground roasted peanuts; 3 green chilies chopped; 1/2 cup grated Coconut; 1-1/2 tsp sugar; 1 tsp cumin seeds; 3 tbsp ghee (clarified butter); 2 potatoes sliced thinly; 1/2 bunch coriander leaves chopped; Salt to taste; 2 tbsp grated coconut for garnish

ABOUT Sabudana Khichadi RECIPE

Scrumptious breakfast option that is so popular all over India. This preparation is traditionally cooked in our house, the recipe passed from mother to daughter. Sabudana can be tricky preparation as the quantity required for soaking it matters a great deal. A little more water will make the sabudana a soggy mess. Sometimes the quality of sabudana may be bad, in which case, they can be used to make sabudana wadas.

Ingredients Serving: 4

2 cups Sabudana (Sago)
1/2 cup coarsely ground roasted peanuts
3 green chilies chopped
1/2 cup grated Coconut
1-1/2 tsp sugar
1 tsp cumin seeds
3 tbsp ghee (clarified butter)
2 potatoes sliced thinly
1/2 bunch coriander leaves chopped
Salt to taste
2 tbsp grated coconut for garnish

Instructions

Wash Sabudana a couple of times and then soak it overnight (or at least 8 hours). Water should be just about an inch higher than the sabudana.
Drain the Sabudana in a colander if any water is remaining. Pat dry the sabudana gently with paper napkins.
Combine Sabudana, roasted ground peanuts, coconut, sugar, and together and mix well.
Cut potatoes in halves and then slice them thinly.
In a thick bottomed pan (not nonstick), heat ghee. Once it melts and is heated enough, add cumin seeds and green chilies. Stir fry for few seconds.
Add the potatoes. Stir fry till potatoes get a nice light golden color.
Add the sabudana mixture and mix thoroughly with the ghee. Cook for couple of minutes stirring frequently. Add half the quantity of coriander leaves and give it a quick stir.
Transfer the entire mixture to a microwaveable container. Microwave the sabudana for 2-1/2 minutes. Remove from microwave and give it a stir and microwave again for 2-1/3 to 3 minutes.
Ladle the sabudana to a serving bowl and garnish it with remaining coriander leaves and grated coconut.

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