Sabudana Kichdi

Cuisine

Indian

Category

Tiffin

My sister is the sabudana expert. Using her tips, mine has improved tremendously.

Sabudana Kichdi

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

  1. 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.

  2. 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)

  3. Mix the crushed peanuts to the fluffed sabudana.
  4. Heat Kadai. Add oil. Add jeera. Lots of green chillies ( to taste). Add finely chopped onions ( this is optional). Saute.
  5. Add turmeric powder ( optional). Add soaked sabudana & peanut mixture. Add salt. Cover and cook until done.
  6. Add cooked and cubed potatoes.
  7. Garnish with chopped coriander and grated coconut. Add lemon juice to taste. I like mine lemony.

Sabudana Kichdi

This recipe is from my sister , who is the sabudana expert. Using her tips, mine has improved tremendously.

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