SPICY MASALA SABUDANA KHICHDI

SERVES: 2

Prep time: 10 mins
Cooking time: 20 mins

Ingredients:

• Sago / Sabudana / javvarisi - 1 cup
• Boiled potatoes - 2
• Roasted peanuts – ½ cup crushed
• Oil - 2 tsp
• Kaduku / mustard - ½ tsp
• Tomato -1
• Ginger - 1 tsp finely chopped
• Green Chilli - 1 sliced
• Coriander leaves - ½ tbslp finely chopped
• Chilli powder – 2 tsp
• Turmeric powder – 1 tsp
• Green peas – ¼ cup
• Lemon juice – 1 tblsp
• Curry leaves – few
• Asafetida – a pinch
• Cumin seeds – 1 tsp
• Salt - as needed

Preparation:

• Wash sabudana with running water 2-3 times and then soak it with lots of water.
• Cover the bowl and let it soak for minimum one hour.
• Coarsely crush the peanuts or powder them.
• Heat ghee or oil in a non-stick or heavy bottom pan.
• Add cumin seeds and then add crushed peanuts and green chilli, sauté till peanuts turn golden in color.
• Now add green peas, curry leaves and asafetida and stir for few seconds. Cover and cook for 2 minutes in low heat.
• Add chopped potato, turmeric, salt and saute for a minute.
• Add the soaked sabudana, chilli powder, ginner and tomatoes and mix it well.
• Cover with a lid and cook for 2minutes on low heat till it turn translucent.
• Now add lemon juice and chopped coriander and mix it well.
• Serve hot with some yoghurt or green chutney.

Tips

To make softer chappathis, take the flour add warm water and some warm milk and knead the dough.

Let is rest for 15 minutes before making chappathis.

 
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