Sabudana Kichadi

Ingredients:

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

Method:

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.

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Sending this to

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

             &

" Lets go nut's! " event by Aquadaze.

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