Saboodana (sago) khichdi

1 servings

Ingredients

Quantity Ingredient
1 cup Sago dry
1 cup Roasted peeled peanuts crushed or
; powdered.
¼ cup Coconut scraped
3 Green chillies chopped; (3 to 4)
1 Potato peeled and chopped fine
2 tablespoons Coriander chopped
½ teaspoon Cumin seeds
¼ teaspoon Sugar
1½ teaspoon Lime juice
1 tablespoon Ghee

Directions

Wash sago gently. Remove excess water. Keep aside for 1 hour. Loosen the sago and break lumps with figures. Sprinkle a handful of water. Keep aside for 1 hour. Loosen as before. Take in a mixing bowl. Add the peanuts, coconut, cumin seeds, sugar, salt and lime. Mix well with hands or wooden spatula. Just before serving, heat oil in a non-stick sauce pan, add potatoes and stir fry till tender. Add green chillies and stir.

Add sago mixture and stir gently till uniformly mixed. Cover and cook for 5 minutes on very low flame, frequently stir in between. When the sago grains become transparent and soft, add coriander and mix.

Serve immediately, with hot tea or coffee.

Making time: 15 minutes (excl soaking time) Serves: 4

Shelf life: best when fresh

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