Sabudana Khichdi

Ingredients

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

How to make sabudana khichdi:

• 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. 
• 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. 
• Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. 
• When cumin seeds crackle add the potato cubes. 
• Cook till the potatoes are done. 
• Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well. 
• Sprinkle a little water, add salt and lime juice. 
• Mix well. 
• Remove from heat. 
• Sprinkle chopped coriander leaves. 
• Serve hot and enjoy the taste.