1 cup sabudana or tapioca pearls
2 small to medium size potatoes/aloo
½ cup roasted peanuts/moongphali
8-10 curry leaves/kadi patta (optional)
1 tsp grated ginger/adrak (optional)
1 green chili/hari mirch, chopped
1 tsp cumin/jeera
¼ cup grated fresh coconut (optional)
½ to 1 tsp sugar or as required
½ to 1 tsp lemon juice or as required
(optional)
2 tbsp oil
rock salt as required
METHOD
1. soak sabudana overnight or for 3-5 hours.
2. next day drain the sabudana very well and
keep aside in a bowl.
3. boil the potatoes and when warm peel and
chop them.
4. in a pan dry roast the peanuts till browned
and when cooled make a coarse powder in
a mortar-pestle or in a dry grinder.
5. mix the coarsely powdered peanuts, salt
and sugar with the drained sabudana.
6. now heat oil. fry the cumin first till they
crackle and get browned.
7. now add the curry leaves and green chilies.
fry for half a minute and then add the
grated ginger.
8. stir till the raw smell of the ginger goes
away. now add potato and saute for 1-2
minutes.
9. add the sabudana. keep on stirring the
mixture.
10. when the sabudana looses their
opaqueness and starts becoming
translucent they are cooked.
11. don't over cook as they might become
lumpy and hard.
12. lastly add grated coconut. mix well. close
the fire.
13. while serving garnish sabudana khichdi
with coriander leaves and drizzle with
some lemon juice.
14. serve sabudana khichdi hot.
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