Nov 13, 2009


Sabudana (Tapioca pearls) -- 1 cup
Salt to taste
Peanut -- 1/3 cup
Oil -- 4-5 tablespoons
Potato -- 2 medium
Green chili -- 3-4
Cumin seeds -- 1 teaspoon
Curry leaves -- few
Coriander leaves -- 1 tablespoon (chopped)

Wash sabudana and drain it thoroughly. Keep it covered(so that it doesn't lose moisture) for 6-8 hours. Sprinkle a little water in between if u think it is too dry. Take care that the amount of water is not much as if it turns out watery, khichadi will turn out rubbery.
The nylon variety should be soaked for day immersed in water.

It is rather tricky to get the sabudana soaked properly. Also depends on different types of sabudana. Always test them before cooking. When you press the soaked sabudana between you fingers it should be rubbery and soft till the core. If it becomes powder, it's over soaked. If its hard in the middle not yet soaked.

Dry roast peanuts on a very slow flame. Peanuts roasted on slow flame has more taste and is more aromatic than the one which is done in a hurry.

Skin the peanuts once they are cool and chop it into small pieces. You can run it in a processor but take care not to powder it.

Cook potato and cube it into medium sized cubes.

Mix salt and peanuts to the sabudana.

Heat Oil in a pan and add cumin seeds and green chillies. Once the cumin seeds start crackling  add curry leaves . Stir for a minute.

Add potatoes and stir for another couple of minutes.

Now put in the sabudana and mix all the ingredients nicely. Cover and cook on low flame for about 15 minutes. Keep stirring in between as the sabudana has the tendency to stick to the bottom.
Do not add water at this stage as it will make the sabudana rubbery. keep it covered while cooking so that it gets enough moisture to cook.

Once done garnish with coriander leaves and serve hot.