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.
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