Sabudana Khichdi ~ Spicy Sago or Topioca

Made n Enjoyed
Hello readers,

I love sabudana khichdi...when I was in school, one of my friends always used to bring sabudana khichdi every Ekadashi or Agiyaras, and we all friends used demolish it in no time..I still remember the colour, aroma, texture and taste of that khichdi..it was awesome, every sago grain was separated, and that's the skill you need to make sabudana khichdi !

It took me years to learn , and perfect my sabudana khichdi recipe where every grain must be separated .. I learnt this from our next door neighbour in India..if you want this khichdi to be perfect, you need lots of time, care and attention, however results will be tremendous, delightful and awesome :)

Sabudana is full of starch, not suitable for diabetic people. once in a while is ok.

You will need:-

• 1 cup sabudana ( sago )
• 1 large potato-boiled, peeled and cubed
• 2 tsp green chillies and ginger crushed
• salt to taste
• pinch of black salt
• 1 tsp whole cumin seeds
• 2 tbsp oil or ghee
• 1 tbsp caster sugar ( optional)
• 1 tbsp cashew nuts
• 1 tbsp raisins or sultanas
• 2-3 tbsp roasted peanuts ( crushed )
• handful of fresh coriander finely chopped
• 1 tsp lemon juice or according to your taste

Method:-
Wash the sabudana and soak them for at least 6-7 hours with little water. Do not soak them in plenty of water, just above the sabudana. ( I soaked it overnight ) In the morning they were quite dry, so I sprinkled 1-2 tbsp water and gently toss them.

Now steam the sabudana in a cloth for at least 4-5 minutes.
Take out in a bowl mix all the ingredients except oil, cumin seeds, cashew nuts, lemon juice, raisins, sugar and coriander. Mix well but very gently.
Heat oil in a kadai add cashew nuts fry them till golden remove them. Fry raisins, remove them too.
Add cumin seeds, when they crackle add into sabudana mix.
Add cashew nuts, raisins, sugar and lemon juice.
Mix well and serve.