Name: Sabudana Khichdi recipe by Sudha Sridhar at BetterButter
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 2
Ingredients: Sabudana ( Sago ) - 1 cup; Roasted groundnuts - 3-4 tbsp; Boiled potato - 1 medium sized; Green Chillies - 2; Cumin ( Jeera ) - 1/2 tsp; Asafoetida powder ( Heeng ) - 1/2 tsp; Sugar - 1/2 tsp; Olive oil - 2 tbsp; Ghee - 1/2 tsp; Salt to taste

Ingredients Serving: 2

Sabudana ( Sago ) - 1 cup
Roasted groundnuts - 3-4 tbsp
Boiled potato - 1 medium sized
Green Chillies - 2
Cumin ( Jeera ) - 1/2 tsp
Asafoetida powder ( Heeng ) - 1/2 tsp
Sugar - 1/2 tsp
Olive oil - 2 tbsp
Ghee - 1/2 tsp
Salt to taste

Instructions

Wash the sago ( sabudana ) twice or thrice in running water to remove excess starch.
Soak the washed sabudana in just enough water to cover it for at least 6 hrs.
Dice the potato and green chillies and keep them aside.
In a wok pour the olive oil and add the cumin seeds when the oil gets warm.
Once the cumin seeds splutter, add asafoetida powder, diced green chillies and diced potatoes.
Saute this for a couple of minutes.
Add the soaked sabudana which now should have absorbed all the water and become plump but not sticky.
Saute till the white sabudana starts to appear glass-like which is about 3-5 minutes.
Add salt and mix thoroughly.
Coarsely grind the roasted groundnuts and sugar.
Add the groundnut mix to the sabudana and mix thoroughly with a light hand so as not to mash the sabudana.
Take it off the flame and add the ghee.
Serve warm.

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