Sabudana Khichdi recipe | Sago recipes

      I rarely include sago | javvarisi in my cooking ,when i learnt Sabudana vada from my friend, my hubby who is a great fan of this cute white sago pearls wants me to make sabudana kichidi , but to be more frank, i don’t want to give it a try as i thought it will taste horrible and stick to mouth if we make kichidi with sabudana. One day when i tasted this in my friend’s place ,to my surprise it tasted so well and now a days sabudana kichidi is a a regular one which i make once in a week for our breakfast.
Also check out my

• Sago upma (no onion no garlic)
• Sago murukku

INGREDIENTS:

SAGO/JAVVARISI	1 CUP
POTATO	1 NO
PEANUTS	1 HAND FULL
CUMIN SEEDS	1/4 TSP
CURRY LEAVES	FEW
SALT	AS NEEDED
OIL	1 TBLSP
GREEN CHILLI	2 NO
MUSTARD SEEDS	FEW
LEMON JUICE	1 TBLSP

METHOD:

• 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 throw in the mustard seeds ,cumin seeds and curry leaves
• Add the green chilies and the potatoes.

• Cook in medium flame till the potatoes turns soft.
• When it is done add the sago which we soaked and kept aside.
• Sprinkle salt and a little water to this.

• Mix it gently and add the coarsely ground peanut powder.

• Switch off the flame.
• Sprinkle lemon juice over that.
• Gently mix together.
• Serve immediately .

Note:

1. Instead of washing and keep the sago for 2 hours, you can just immerse the sago in water and leave it over night.
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 flavour of the sabudana khichdi