Ingredients to make Sabudhana Khichidi, South Indian Breakfast

• 1 cup sabudhana (sago).
• 1/2 cup roasted and ground peanuts.
• 1 Potato finely chopped.
• Salt to taste
• Few sprigs of curry leaves and coriander leaves to garnish
• Lemon juice to taste

Seasoning:

• 1 tsp Cumin
• 2-3 red chillies
• 1/4 tsp Turmeric
• Pinch of asafoetida/hing

Directions to make Sabudhana Khichidi:

• Wash sago and soak it overnight with water just enough to immerse the sago.
• The next day morning, drain sabudhana well else it will become soggy.
• Sago should be soft and fluffy and the pearls should remain separate and not stick to each other.
• Boil chopped potatoes it and keep aside.
• In a non stick pan, add ghee and season it with mustard and then jeera, hing, red chillies followed by curry leaves and add the boiled potatoes, little salt and fry for a minute.
• Add sago, required salt and stir well.
• Now add the roasted peanut powder and keep in medium flame for 4- 5 minutes, until transparent and soft.
• Make sure you stir to avoid sticking to the bottom.
• Give it a stir and lastly squeeze the lemon and toss well.
• Garnish with chopped coriander leaves.