Popular comfort khichri
Sabudana or sago balls is a processed plant starch extracted from tapioca roots. Sabudana Khichdi is very famous in North India and is taken during various festivals and fasting. Soaked sabudana is tempered with potatoes, curry leaves, loads of peanuts and fresh coriander leaves.

Sabudana – 1 cup
Potato – 1 large, boiled, peeled and diced
Peanuts – ½ cup
Cumin seeds – 1 tsp
Ginger – finely chopped (optional)
Green Chillies – 2 chopped
Curry leaves – a few sprigs
Coriander leaves – a bunch
Oil or ghee for tempering
Salt – to taste

Wash sabudana 2-3 times in water rubbing them with your fingers to remove excess starch, drain it completely. Now pour ¾ cup of water and soak it for minimum 4 hours. Do not soak in too much of water. When soaked, it absorbs all the water and becomes almost double in size. Dry roast peanuts until they are crunchy. Take half of this peanut and grind it coarsely using pulse mode in the mixer. Now mix the crushed peanuts with the soaked sabudana and keep it aside.

In a kadai, heat 2 tablespoons of oil or ghee and add cumin seeds. When they begin to splutter, add curry leaves, ginger and chopped green chillies. Saute for a minute and add the potatoes and continue to sauté for a couple of minutes till the potatoes get well coated in the oil and fries a bit.

Simmer the stove completely and add the sabudana mixed with crushed peanut. Add salt, mix well and sauté for 2-3 minutes. Once the sabudana starts turning transparent, turn off the stove and add the remaining roasted peanuts and coriander leaves and mix well. You can add juice of half a lemon in this stage (optional).

Enjoy yummy sabudana khichdi with yogurt....

Utensils Art...