Sabudana Kichdi Recipe

our Book Club is more than a book club... we are soul sisters, a girl gang, each other's cheering squad... and this morning we also became a Cook-along club... with my Friend Ramya walking us through the steps on how to make the perfect Sabudana Kichidi... as always it was loads of fun... and we all got to eat a yummy breakfast after... totally worth setting up an alarm to wake up at 7:30 am for this... and what a lovely way to start the day...

Ingredients 

1 cup of sago

2-3 medium potatoes 

1/2 cup of peanuts

3-5 green chilies

coriander leaves

grated fresh coconut

lemon 

1 tablespoon of ghee

1 teaspoon of jeera 

a few curry leaves
salt, to taste

Preparation

6 - 12 hours in advance: 

- Take 1 cup of sago and rinse 3 - 4 times or under running water till the excess starch is washed away. Place the sago in a bowl and add water so that the water level is about 1 inch above the level of the sago. Let the sago soak for 30 minutes. After 30 minutes of soaking, drain the excess water from the sago, place the soaked sago in the bowl, cover and leave it for 6 - 12 hours. 
- Boil 2-3 medium potatoes. Once they have cooled to room temperature, refrigerate them for 6 - 12 hours. 

Just before cooking: 

 - Peel the potatoes,  and dice
 - Roast 1/2 a cup of peanuts, cool, and grind them coarsely. (Expert Tip: Do not grind the peanuts too much, that may release the oil from them and make it sticky.) 
 - Slit 3 - 5 Green Chilies 
 - Finely chop Coriander Leaves 
 - Grate 1 - 3 tablespoons of fresh Coconut
 - squeeze the juice of a small lemon 

Cooking method: 

- Add about 1 tablespoon of Ghee in a kadai. (Expert Tip: Adding a very small quantity of cooking oil to the ghee will prevent it from burning.) 
 - When it is hot, sputter about 1 teaspoon of Jeera in the hot ghee. 
 - Add the potatoes. (Expert Tip: Add a pinch of sugar so that the potatoes brown well.) Stir till golden brown. 
 - Add the Green Chilies, and Curry Leaves, then stir.
 - Add the peanut powder and stir. 
 - Add the sago and salt. Mix well, then cover the kadai and cook on low heat till the sago turns translucent. 
 - Add the Coconut, Coriander, and Lemon Juice. Turn off heat. 


Serve hot with a dash of coconut on the top, and a wedge of lime.