Saboodana (Sago) Khichdi
By : Saroj KeringMethod
Wash sago gently. Remove excess water. Keep aside for 1 hour. Loosen the sago and break lumps with figures. Sprinkle a handful of water. Keep aside for 1 hour. Loosen as before.
Wash sago gently. Remove excess water. Keep aside for 1 hour. Loosen the sago and break lumps with figures. Sprinkle a handful of water. Keep aside for 1 hour. Loosen as before.
Take in a mixing bowl. Add the peanuts, coconut, cumin seeds, sugar, salt and lime. Mix well with hands or wooden spatula.
Just before serving, heat oil in a non-stick sauce pan, add potatoes and stir fry till tender. Add green chillies and stir. Add sago mixture and stir gently till uniformly mixed. Cover and cook for 5 minutes on very low flame, frequently stir in between.
When the sago grains become transparent and soft, add coriander and mix. Serve immediately, with hot tea or coffee.
Making time: 15 minutes (excl soaking time)
Serves: 4
Shelf life: best when fresh
Ingredients:
1 cup sago dry
1 cup roasted peeled peanuts crushed or powdered.
1/4 cup coconut scraped
3-4 green chillies chopped
1 potato peeled and chopped fine
2 tbsp coriander chopped
1/2 tsp cumin seeds
1/4 tsp sugar
1 1/2 tsp lime juice
1 tbsp-ghee
1 cup sago dry
1 cup roasted peeled peanuts crushed or powdered.
1/4 cup coconut scraped
3-4 green chillies chopped
1 potato peeled and chopped fine
2 tbsp coriander chopped
1/2 tsp cumin seeds
1/4 tsp sugar
1 1/2 tsp lime juice
1 tbsp-ghee
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