- Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
- In a big wide bowl soak sabudana by adding just enough water to cover them . Just 1/4 inch more than sabudana level.
- Soak covered for 5-6 hours , preferably overnight.
- Sabudana will fluff up after soaking . Do the smash test mentioned above in the tips .
- Drain off excess water if any before cooking.Add oil to a heavy bottom non stick pan .Once warm , add in the cumin seeds.
- Add in the cubed potatoes and cook on a low flame until tender , flipping it occasionally.Now add in the curry leaves , ginger , chopped chilies and cook for a minute more.
- Meantime, add in salt , crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
- Now add the coated sabudana to the pan , mix everything well and cook until the sabudana are a bit translucent and well coated.
- Keep stirring occasionally.Taste test and adjust the seasoning if needed .Add in lots of chopped coriander and more peanuts.Serve warm with chilled yogurt.
Sabudana kichidi
#myrecipe
By Pooja Gujarathi
Oct, 11th
619
Servings
2 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- Sabudana
- Potato
- Green chillies
- Fasting Salt
- Peanut
- Curry leaves
- Oil
- Lemon
Instructions
Notes/Tips
Don't overlook
