Sabudana Kichadi

1& 1/2 cup sabudana/ sago
1/2cup roasted peanuts
1 medium potato; boiled and cut into small cubes
3-4 green chillies, finely chopped
1tsp cumin seeds
2tbs ghee
2tbs fresh grated coconut
2-3tbs coriander leaves, finely chopped
1tsp sugar
salt to taste

Wash the sabudana 2-3 times. Soak the sabudana overnight(the water level should be the same as that of sabudana). The sabudana absorbs the water completely. Separate the grains.
Coarsely grind the peanuts. Add the ground peanuts, potato and salt to the sabudana and mix well.
Heat ghee in a pan. Add the cumin. When it splutters add the green chillies and fry for a minute.
Add the sabudana mixture and cook on low flame stirring frequently. 
The sabudana will turn soft and transparent. Add the sugar, coconut and coriander leaves and mix well. Cook for 1 more minute.
Remove from flame and serve hot.
The kichadi tastes great when served with lightly sweetened yogurt.

Sending this to

"Recipes for the rest of us" event hosted by Ramki


" Lets go nut's! " event by Aquadaze.


"MLLA" event hosted by Srivalli, originally started by Susan

1 comment:

  1. Hi Poornima,

    I loved Saboodani kichadi when my maharashtrian freinds treated me in their house. I often tried it following their guidelines as it turned sticky, overcooked/undercooked. But........This time, I did it- thanks to you. Its perfect and I was showered with praises and accepted on your behalf. Thank you


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