|1.||Sabudana / sago / sabut dana / javvarisi / sabakki / saggubiyyam / seeme akki 1/2 cup|
|2.||Oil 1 tablespoon|
|3.||Mustard 1/4 teaspoon|
|4.||Groundnut / peanut 1 tablespoon|
|5.||Green chilies 1-2 or to taste|
|6.||Curry leaves 1 sprig|
|8.||Tomato, chopped, 1|
|9.||Carrot, gratings, 1|
|10.||Coconut gratings 1 tablespoon|
|11.||Sendha namak / salt to taste|
|12.||Chopped coriander leaves, 1 tablespoon|
|13.||Lemon juice to taste|
sabudana 2-3 times or till the
water is clear.
Add about 1 cup of water.
Soak the sabudana over-night or for 5-6 hours.
The quantity of water, and length of time, for soaking the sabudana depends on its type.
To test if the sabudana is well-soaked:
Press a sabudana between your fingers. If it is not hard in the center, it is soaked well. Otherwise, soak for some more time and test again.
Transfer the sabudana to a strainer to drain the excess water.
fry the groundnuts till these crackle and get
Powder the nuts coarsely, using a pestal or mixer.
the potato into desired-size pieces.
Do not remove the skin of the potato because the skin is also said to be nutritious.
oil till it becomes hot.
Add jeera when the mustard start to splutter.
Fry till the jeera turns to golden brown.
Add chilies and curry leaves.
Add little salt.
Cook till the potatoes become soft, making sure to mix often.
Fry till the tomato pieces become just soft.
Fry for a few seconds.
sabudana and salt.
Cook on a low flame.
Mix gently often till the sabudana becomes soft and transparent.
Switch-off the stove.
If you do not use tomato and carrot, then sprinkle a few teaspoons of water, while cooking.
groundnut powder, coconut, coriander leaves
and lemon juice.
kichdi / sago khichdi is ready.
|1.||Do not use more tomatoes, because the kichdi will become sticky.|
|2.||Use ghee, in place of oil, in Step 4, to prepare this dish with a richer taste.|