Sabudana Khichdi / Sago Khichdi
- Number of green chilies depend on how spicy they are.
- Optional - Can use 2 tbsp coriander leaves and 2 tbsp lemon juice at the end to garnish.
- The sago should be soaked well for it to get cooked well.
- Do not soak sago in more water but just wash and add water to immerse the sago or else it will become gooey.
- We will get to know if the sago is cooked when it becomes transparent.
- If the sago's are over cooked then it again turns to white.
- It tends to be sticky but keep tossing in between to avoid sticking to the bottom.
- Make sure to switch off the stove and to leave it for 5 mints before adding lemon juice else it might become bitter.
- Depending upon the type and quality of sabudana / Sago we are soaking them. For smaller ones soak for 15-20 minutes and for bigger sago's 4-5 hours.
Cooking Time : 5-10 Minutes
|3 finely chopped
|Oil / Ghee
|1 boiled and finely chopped / smashed
|Mustard Seeds / Saasama
|Cumin Seeds / Jeera
|1 cup dry roasted till brown and grinded
|Turmeric Powder / Haldi
|Sabudana / Sago
- Heat oil / ghee in a pan.
- Add cumin seeds and mustard seeds. when it starts to splutter add potatoes, green chilies, salt and turmeric powder,mix well.
- Next add sago / sabudana and give a quick toss with rest of the ingredients.
- Then add peanut powder and mix well.
- Garnish with Coriander leaves and lemon juice. Serve hot.