A TASTY SABUDANA KHICHDI...

A TASTY SABUDANA KHICHDI
1 CUP ( SAGO) SABUDANA,
2 CUPS WATER TO SOAK THE SAGO,
1 BOILED POTATO CUT INTO CUBES,
4-5 CURRY LEAVES,
1\8 TSP CUMIN SEEDS,
1\4 CUP COARSELY GROUND

        PEANUTS( ROASTED),
1 TBSP OIL,
1 GREEN CHILLY CUT FINELY,
1\8 TSP TURMERIC POWDER,
1\2 TSP RED CHILLY POWDER,
1 TBSP CUT CORIANDER LEAVES,
1 TSP GROUND SUGAR,
1 TSP LIME JUICE,
SALT TO TASTE.
METHOD Soak the sabudana for half an hour.
Then drain all the excess water from the sabudana but sprinkle some water and 

allow to soften, until use.
Now grind the peanuts to a coarse powder,

and add it to the sabudana, along with 

turmeric powder, red chilly powder, salt,

lime juice and sugar, and keep it aside.

Cut the boiled potato in small cubes and

the green chilly also.
Heat oil in a pan, and add cumin seeds.

Also, add green chillies and curry leaves, 

stir for a couple of seconds, now add the potatoes. Stir for 2-3 minutes, then add 

the sabudana and mix well. 

Sprinkle a little water, cover and cook 

on medium heat for 5-6 minutes or until

the sabudana becomes translucent. 

Stir occasionally to make sure the 

sabudana doesn't stick to the bottom

of the pan. Serve hot with a lime wedge 

and a sprinkle of coriander leaves.

A TASTY SABUDANA KHICHDI 1 CUP ( SAGO) SABUDANA, 2 CUPS WATER TO SOAK THE SAGO, 1 BOILED POTATO CUT INTO CUBES, 4-5 CURRY LEAVES, 1\8 TSP CUMIN SEEDS, 1\4 CUP COARSELY GROUND PEANUTS( ROASTED), 1 TBSP OIL, 1 GREEN CHILLY CUT FINELY, 1\8 TSP TURMERIC POWDER, 1\2 TSP RED CHILLY POWDER, 1 TBSP CUT CORIANDER LEAVES, 1 TSP GROUND SUGAR, 1 TSP LIME JUICE, SALT TO TASTE. METHOD Soak the sabudana for half an hour. Then drain all the excess water from the sabudana but sprinkle some water and allow to soften, until use. Now grind the peanuts to a coarse powder, and add it to the sabudana, along with turmeric powder, red chilly powder, salt, lime juice and sugar, and keep it aside. Cut the boiled potato in small cubes and the green chilly also. Heat oil in a pan, and add cumin seeds. Also, add green chillies and curry leaves, stir for a couple of seconds, now add the potatoes. Stir for 2-3 minutes, then add the sabudana and mix well. Sprinkle a little water, cover and cook on medium heat 5-6 minutes or until the sabudana becomes translucent. Stir occasionally to make sure the sabudana doesn't stick to the bottom of the pan. Serve hot with a lime wedge and a sprinkle of coriander leaves.