easy cook sabudana khichdi

1: pick and rinse the sabudana or tapioca pearls a couple of times in water. soak the sabudana overnight. in the below pic, the sabudana are soaked and drained. to check if the sabudana have become soft or not, you should be easily able to press the sabudana and it would get mashed up easily. drain the pearls well.

2: roast the peanuts in a microwave or in a pan till they become crisp. keep aside to cool. you can remove the peanut skins if you want.coarsely powder the peanuts in a mortar-pestle. mix the coarsely powdered roasted peanuts, salt and sugar with the drained sabudana pearls.

3: heat oil and crackle the cumin.when they are browned add the green chilies. fry for half a minute on medium flame.add the chopped boiled potatoes and saute for a minute or two.

4: add the sabudana and saute till the pearls become translucent on a slow flame stirring continuously. garnish the sabudana khichdi with some coriander leaves, drizzle with some lemon juice and serve the sabudana khichdi hot.

few tips for making good sabudana khichdi:

(one of my dear reader, kshema has shared these tips with us)

1. Wash the sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off.

2. Transfer the washed and drained sabudana to a casserole and sprinkle with little water, just enough to ensure that they are damp.

3. Cover the casserole tight and leave them overnight.

4. In the morning while you prepare for seasoning etc., check on the soaked sabudana and if required you can sprinkle little more water and leave for 30 mins more.

5. Have the peanuts roasted and ground to granules well before. Just before you start cooking, mix the peanut granules and salt with sabudana and rub the pearls well with the mixture.

6. Leave it for about 5 mins. and then add it to the seasoning you have prepared.