Sabudana Khichadi

Ingredients:

• Sabudana : 3 big vati
• Ground nut powder : 3-4 Table Spoons
• Potato : 1 Medium size
• Green Chillies : 4-5 Finely chopped
• Coriander : 1/2 Cup finely chopped
• Salt as per taste
• Sugar : 1/2 tsp 
• Milk : 1-2 tsp
• Oil : 2 Tbsp
• Ghee : 1 tsp (Optional)
• Jeera : 3 tsp

Soaking the Sabudana:

Sabudana needs to soak overnight. So preparation starts 1 day before.

At night 9 pm, wash Sabudana 2-3 times till the milky water drains off. Once the water looks clear, Put the Sabudana in a large bowl filled with water till the top. The Sabudana should completely immerse in water and 2 inch water should be seen above the sabudana. Let it soak for 1.5 hrs.

At 10.30 PM, you will notice that the sabudana has grown bigger in size and has turned very soft. Drain off the excess water, leaving just 1 Tbsp of water at the base of sabudana. Water should be drained off as leaving excess water will make the sabudana sticky. Cover the bowl with lid and sleep off.

Next day morning the Sabudana is ready for Khichadi making. If you want to make it in the evening or later, keep the sabudana in the refrigerator.

Procedure:

Make thin slices of potato, all slices should be similar in thickness to ensure even cooking.

Submerge the potato slices in water.

Chop green chillies

Chop coriander.

 

Heat the Kadhai on High flame and add 2 Tbsp Oil / Ghee. 

Turn to medium flame and add Jeera when the oil is hot. 

Jeera should sizzle and create sizzling sound. 

Add Chopped green Chillies and let them cook till they change colour, add little salt.

Add the slices potatoes which are soaking in the water. Be careful the oil splatters as the potatoes have water. Add Salt for the potatoes.

Cover the lid to let the potatoes get cooked.

In the Sabudana bowl, add 2-3 Table Spoons of ground nut powder, mix well. Add 1-2 tsp of salt and 1 tsp of sugar. Mix well. 

Check using the spatula if the potatoes are cooked. 

Once potatoes are cooked, add the Sabudana mixture.

Mix well. If required, add 1/2 tbsp ground nut powder.

Add 1-2 tsp of milk and stir the mixture.

Add chopped coriander.

Add 1 tsp of ghee on the inside edge of the kadhai so that the ghee drizzles down to the base of the khichadi. (Optional)

Cover the lid, switch off the flame. Let it cook on the existing heat of kadhai for 2 min.

Serve with slice of lemon, shredded coconut and coriander.