2medium sized potatoes peeled and cubed / 2 cups approx
½cuproughly crushed roasted peanuts *
Salt to tastesendha namak for upvaas
1tablespoonLemon juice or to taste
Fistful of Chopped cilantro *
Few roasted peanuts for garnish
Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
In a big wide bowl soak sabudana by adding just enough water to cover them . Just 1/4 inch more than sabudana level.
Soak covered for 5-6 hours , preferably overnight.
Sabudana will fluff up after soaking .
Do the smash test mentioned above in the tips .
Drain off excess water if any before cooking.
Add oil to a heavy bottom non stick pan .
Once warm , add in the cumin seeds.
Add in the cubed potatoes and cook on a low flame until tender , flipping it occasionally.
Now add in the curry leaves , ginger , chopped chilies and cook for a minute more.
Meantime, add in sugar, salt , crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
Now add the coated sabudana to the pan , mix everything well and cook until the sabudana are a bit translucent and well coated.
Keep stirring occasionally.
Taste test and adjust the seasoning if needed .
Add in lots of chopped cilantro and more peanuts.
Serve warm with chilled yogurt.
Roast peanuts , crush them and store them in an air tight container so that it’s available handy whenever needed. Go through the tips mentioned above for perfect non sticky sabudana khichdi. You may add pomegranate or grated coconut if desired. You may substitute green chilies with red chilly powder. You may skip ginger, but it adds a lot of flavor .