sabudana khichidi

Soak sabudana overnight in water. To prevent the sabudana from getting sticky, wash it well under cold running water to remove any starch and use a 1-1 measurement of sabudana to water. Keep it soaked in a wide shallow container so that the sabudana is evenly spread out.

Now dry roast the peanuts in a pan till they become light golden brown and keep aside to cool down. Once cool grind it into a course consistency. It should not become completely powdery and should have a few small pieces in it.

Drain any left over water from the soaked sabudana and make sure there is no water left. Add 3/4th of the peanut mixture into the sabudana along with salt and some sugar and mix well and keep aside.

Now take a wide pan and heat some ghee in it and add cumin seeds. Once the cumin seeds splutter, add chopped ginger, chopped green chillies and curry leaves and let it fry till the ginger is cooked.

Now add the sabudana - peanut mixture into the pan and mix all the ingredients well.

Cook the sabudana mixture for around 3 - 5 mins till it turns translucent and do not stir too often to avoid making it sticky.

Now turn off the heat and add the shredded coconut and chopped cilantro and mix well. Squeeze some lemon juice and give it one more mix and keep it covered for a min.

Serve the sabudana khichidi hot and sprinkle the remaining ground peanut mixture on top to add extra crunch.