- Sweet Treats
- Culinary Tips
- 2 cup sago (tapioca),
- 3 medium potatoes,
- 4 green chilies (adjust as per your liking),
- 2 tsp lemon juice (optional),
- 1 small piece ginger (optional),
- 1/2 cup peanut powder,
- 2-3 tsp sugar,
- salt to taste,
- 1 tbsp clarified ghee/oil,
- 2 tsp cumin seeds,
- coconut and coriander leaves for garnishing.
- Wash thoroughly and soak sabudana in water. Drain and set aside for half hour to one hour. (Or soak it overnight with water just upto the level of sabudana).
- Once soaked properly, sabudana absorbs water and plump. Add peanut powder, salt, sugar and lemon juice to the sabudana and mix.
- Cut green chilies into small pieces and grate ginger. Peel and dice potatoes.
- Heat oil or ghee in a nonstick kadai/pan.
- Let cumin seeds sizzle in the heated ghee; add potato pieces and chilies.
- When potatoes turn tender, add sabudana and stir. Else if using boiled potatoes, sauté them quickly in the ghee before adding the sabudana to it.
- Cook uncovered for sometime and keep mixing to keep sago from sticking to the bottom.
- Khichdi is done when the sabudana no more tastes raw. Remove and garnish with coconut and coriander leaves. Serve hot with yogurt.
Tips and Variations:
1) The key to a good khichdi is to keep tossing it until the sabudana is completely cooked.
2) Substitute grated potatoes for the diced ones.
3) Add chopped coriander leaves to the ghee before adding the soaked sabudana for enhanced flavor.
4) Try adding chopped cucumber to the khichdi.