Sago 1 cupPotato 1 small(optional)
Raw Peanuts 1/4 cup
Green Chile 3
Cumin Seeds 1 tsp
Salt to taste
Oil / Ghee 1 tsp
Curry Leaves 5
Cilantro few springs
Wash sabudana under water for few times and soak them in water for around an hour.Drain the water and carefully spread the soaked sago on a kitchen towel and leave it for few hours till the sago pearls are moist and separate and don’t stick to each other.
Roast peanuts on medium – low flame until they change color
Grind the peanuts to coarse powder.
Remove stems, wash and chop green chiles.Clean, wash and finely chop cilantro leaves.
Peel, wash and chop potato into small cubes and soak them in water
Heat oil in a pan, add cumin seeds, curry leaves and green chiles.When cumin seeds starts to change color, add chopped potato and salt.
When the potatoes are almost done add sago, ground peanut powder and mix well.
Keep on simmer for 5 to 10 minutes till sabudana is cooked. Sago will change colour once it is cooked.
Squeeze half a lemon on hot sabudana khichdi and garnish with chopped cilantro.