Sabudana Khichdi
by Hetal Kamdar
Ingredients (1/2)
- 2 cups Sabudana
- 1 big or 2 small size Boiled Potatoes
- 1 cup Roasted peanuts
- 2 tsp Chili-ginger paste
- 1 tsp Cumin seeds
- 1 tsp Pepper powder
- 1 small Finely chopped green chili
- 7-8 Curry leaves
- 1 tbsp Oil
- 1/2 tbsp Ghee
- 1 lemon squeezed
- 2 tsp Sugar
Ingredients (2/2)
- Salt as per taste
- Fresh Coriander leaves to garnish
Step 1 of 8
Heat a non-stick pan and add peanuts in it.
Step 2 of 8
Roast the peanuts for 7-8 minutes on a medium to slow flame stirring in between.
Step 3 of 8
Switch off the flame once the peanuts are roasted evenly.
Step 4 of 8
Remove it on a plate and let it cool for 5 minutes. Now remove the outer skin and coarsely grind the peanuts in a mini hand grinder as shown in the picture.
Step 5 of 8
Wash Sabudana, drain the water and add around 3/4 a cup of water little more than the quantity of Sabudana and soak it overnight or 3-4 hours will also do.
Step 6 of 8
Peel potato skin and dice them into small chunks.
Step 7 of 8
Heat a broad non-stick vessel and add oil and ghee in it.
Step 8 of 8
Once it is hot add cumin seeds (jeera) in it.
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