Saboodana (sago) khichdi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sago dry |
| 1 | cup | Roasted peeled peanuts crushed or |
| ; powdered. | ||
| ¼ | cup | Coconut scraped |
| 3 | Green chillies chopped; (3 to 4) | |
| 1 | Potato peeled and chopped fine | |
| 2 | tablespoons | Coriander chopped |
| ½ | teaspoon | Cumin seeds |
| ¼ | teaspoon | Sugar |
| 1½ | teaspoon | Lime juice |
| 1 | tablespoon | Ghee |
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.