This recipe is from my sister , who is the sabudana expert. Using her tips, mine has improved tremendously.
Sabudana Kichdi
Share
Sabudana Kichdi
Rated 5.0 stars by 1 users
Category
Tiffin
Cuisine
Indian
My sister is the sabudana expert. Using her tips, mine has improved tremendously.
Ingredients
-
Sabudana / Sago / Tapioca pearls
-
Peanuts - crushed roughly
-
Onions - chopped fine
-
Lemon juice
-
Green Chillies - chopped or crushed
-
Ginger - optional
-
Grated coconut for garnishing
Directions
Rinse sabudana 3-4 times at half hour intervals. Leave it in a colander and once drained, gently fluff with a fork and set aside.
Roughly crush peanuts ( I use a lot, you could use it to taste, but peanuts are key to sabudana so atleast do 1/2 of sabudana quantity)
- Mix the crushed peanuts to the fluffed sabudana.
- Heat Kadai. Add oil. Add jeera. Lots of green chillies ( to taste). Add finely chopped onions ( this is optional). Saute.
- Add turmeric powder ( optional). Add soaked sabudana & peanut mixture. Add salt. Cover and cook until done.
- Add cooked and cubed potatoes.
- Garnish with chopped coriander and grated coconut. Add lemon juice to taste. I like mine lemony.
Recipe Note
Serve with spicy coconut chutney. If done right, you should get udiri udiri, yet, perfectly cooked sabudana kichdi. Adding the peanuts before cooking helps.
Someone also told me that they roughly pulse ginger and gree chillies in the mixie and add to sabudana. I have tried it. It is quite tasty. You could try that if you like it spicy.