Sabudana khichdi recipe
Soft, non sticky no onion-no garlic Maharastrian-style sago pearls upma recipe
Servings: 2
Ingredients
- 1 cup sago
- 1 potato cut into cubes
- 3 tbsp roasted peanuts
- ½ tsp cumin seeds
- Few curry leaves
- 1 tbsp oil
- Salt as needed
- 2 tsp lemon juice
- 2 green chilis chopped
Instructions
- Wash the sago pearls for 2-3 times and drain the water.
- Sprinkle the water on that and keep it aside closed for 2 hours.
- Roast the peanuts in a kadai and when it is cool, de-skin the peanuts.
- Since I used the peanuts without skin I just roasted it and made a coarse powder.
- Grind the peanuts coarsely.
- Cut the potatoes into cubes and chop the chilies.
- In a kadai, add oil and add in the cumin seeds, and curry leaves
- Add the green chilies and the potatoes.
- Cook in medium flame till the potatoes turn soft.
- When it is done add the sago which we soaked and kept aside.
- Sprinkle salt and a little water on this.
- Mix it gently and add the coarsely ground peanut powder.
- Switch off the flame.
- Sprinkle lemon juice over that.
- Gently mix them together.
- Serve immediately.
Notes
Note:
1. Instead of washing and keeping the sago for 2 hours, you can just immerse the sago in water and leave it overnight. 2. If doing that, wash it twice and drain the excess water if any before making the upma. 3. You can add any veggie of your choice for variation. 4. Adding capsicum to this will enhance the taste and flavor of the sabudana khichdi.
1. Instead of washing and keeping the sago for 2 hours, you can just immerse the sago in water and leave it overnight. 2. If doing that, wash it twice and drain the excess water if any before making the upma. 3. You can add any veggie of your choice for variation. 4. Adding capsicum to this will enhance the taste and flavor of the sabudana khichdi.
