Groundnut Sabudana Khichdi.
You can cook Groundnut Sabudana Khichdi using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Groundnut Sabudana Khichdi
- Prepare 1 cup/ 180 grams of sabudana, sago/tapioca pearls.
- You need 1 cup of water.
- It's 1 tablespoon of oil.
- It's 1/2 teaspoon of cumin seeds.
- It's 1/ 200 grams of medium potato, diced small, around 1 cup diced potatoes.
- Prepare 2 tablespoons of raw peanuts.
- Prepare 1-2 of green chilli, chopped, adjust to taste.
- Prepare 6-7 of curry leaves.
- You need 1/2 teaspoon of salt, or to taste, use sendha namak if making this for fast.
- Prepare 1/2 teaspoon of sugar, optional.
- It's 1/2 of juice of lemon.
Groundnut Sabudana Khichdi instructions
- Rinse sabudana under water until the water turns clear. This is important to get rid of all the starch. Transfer the rinsed sabudana to a large bowl and add 1 cup water to it. No more In the morning the sabudana would have soaked up all the water. But you still drain it using a colander just to get rid of any excess water..
- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds. Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It's important to dice the potatoes small here so that cook quickly..
- Add the raw peanuts and for another 2-3 minutes. Then add the green, curry leaves and cook for 1 more minute. Add the drained sabudana to the pan along with salt and sugar. Mix until well combined.
- Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will become sticky. Remove pan from heat. Add lemon juice and toss to combine. Serve sabudana khichdi hot with chilled yogurt or Namkeen like I did.
