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.
Ingredients
- 1 cup: Samwat /Parsai /vrat ke chaawal (washed)
- 1 no: large Potato, diced small
- 1 tsp: Zeera
- 1 tiny piece: Cinnamon
- 2 no: Chhoti elaichi
- 2 no: Green Chilies, chopped finely
- 3 cups: Green coriander for garnishing
- 2 tbsp: Ghee/oil
- 2 tsp: Sendha namak (rock salt)
- 3 cups: Water
How To Make Aloo Khichdi
- Heat ghee.
- Add zeera, elaichi and daalchini.
- When slightly colored, add potato and rice.
- Stir-fry till they look a bit fried.
- Add chopped green chilies.
- Add salt and water.
- Bring to a boil.
- Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
- Serve hot garnished with hara dhania.
- And enjoy the taste!!!
