Sabudana Khichdi!!!

A lovely no-onion & no-garlic recipe which is completely fool proof..  Do try it out & I'm sure you would love it!!

 Ingredients:

Sabudana/sabakki kalu - 1 cup

Groundnuts - 2 tbsps 

Potato - 1 medium sized, peeled & chopped into bite-size pieces 

Green peas - 2-3 tbsps cooked

Green chillies - 3, slit lengthwise 

Curry leaves - 1 sprig 

Jeera - 1 tsp 

Oil - 2 tbsps 

Salt to taste 

Sugar - 2 tsps 

Juice of half a lemon 

Fresh coriander leaves - finely chopped 

Method:

Wash the sabudana until the water runs clear & drain it out until only half a glass of water is remaining in it. Let it soak for minimum of 4 hours or overnight. 

Dry roast the peanuts in a pan & once cooled down grind it coarsely in a mixer. Mix this with the soaked sabudana & keep it aside.  In the same pan heat 2 tsps of oil & fry the potatoes until it's crispy & cooked & keep it aside.

Heat the remaining oil in the pan, add jeera & let it splutter.  Add the green chillies, curry leaves & fry for a min. Now add the sabudana - peanut mixture & saute until the sabudana pearls turn translucent. This hardly takes 2-3 mins, so keep stirring the sabudana to avoid it sticking to each other. Add in the green peas, fried potatoes, salt & sugar & mix well & remove from heat. Add the lemon juice & coriander leaves, mix gently & serve hot.

Note:

~ The key to this fool proof recipe is the soaking part. Never soak the sabudana in too much of water.  Once washed drain the water completely leaving only half a glass of water for the pearls to absorb & swell.

~ Addition of potatoes & green peas are optional, you can omit them & add onions or any other veggies of your choice. 

~ Mixing the sabudana with the coarse Groundnuts makes sure that the pearls don't stick to each other. 

~ This tastes good when served hot, once it gets cold it would turn rubbery.