- 1 Cup Sabudana
- 1/2 Cup Peanuts, Roasted & Crushed
- 1/2 tsp Powdered Sugar
- 1/2 tsp Salt or to taste
- 1/2 tsp Black Pepper
- 1/2 tsp Zeera
- 1 tsp Ginger & Green chillies chopped
- 2 tsp Oil
- 2 tbsp Raw Peanuts
- 1 medium Potato
- 1/2 Lemon
- few curry leaves
- chopped coriander leaves for garnishing
- Rinse the sabudana 2- 3 times until water turns clear to get rid of the starch. This is an important step to do before you soak the sabudana.
- Always use 1:3/4 ratio of sabudana and water. So for 1 cup of sabudana, use 3/4th cup of water to soak it.
- Soak the sabudana overnight. A lot of recipes would call for soaking for 4 hours or 6 hours but in my experience the recipes works best if you soak it overnight.
- In the morning, drain the sabudana. There will hardly be any water left in the morning after you have soaked the sabudana overnight. However drain using a colander just to make sure that there's no water.
- Check if the sabudana has been properly soaked by pressing a pearl between your thumb and index finger. You should be able to smash it easily.
- Now add 1/2 cup roasted and crushed peanuts in sabudana. Add sugar and salt also to it.
- Heat oil in a pan fry raw peanuta and keep aside.
- Now add zeera to the oil and wait till it crackels. Now add curry leaves,chopped ginger and green chillies. Saute.
- Add diced potato and cook till done. Add salt and black pepper.
- Now add sabudana and stir continuously till sabudana is translucent.
- Do not cook it for a long time else it will stick. Remove pan from heat. Add lemon juice, fried peanuts and coriander leaves and toss to combine.
- Serve sabudana khichdi hot with chilled yogurt.