Sabudhana Kichadi
(from Nandini’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Upma
Ingredients
- Sabudhana (Javarisi, sago) - 1 cup
- Roasted Peanuts - 1/2 cup (coarsely powdered)
- Potato - 1 (cut into small pieces) - You can also use 1/4 cup of other chopped vegetables like carrot, capsicum , green peas etc
- Onion - 1/2 (sliced)
- Salt - to taste
- Oil/Ghee - 1 tblsp
- Cumin seeds - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - 6
- Green chillies - 2-3 (finely chopped)
- Cilantro - handful
Directions
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. Wash the sago and soak it overnight (or atleast 2 hours). Before using the sago, wash and drain for 2-3 times to get rid of the extra strach.
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Heat oil in a pan, temper mustard seeds and cumin seeds. Add chopped onions, green chillies and curry leaves and toss them for a few minutes.
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Next add the potato pieces (and/or other vegetables of you choice). Cover and cook till it is completely cooked.
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You can add a pinch of turmeric powder if you like the kichadi to have a nice yellow colour. This is optional.
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Next add the sago and required salt. Mix everything, reduce the heat and cook it covered for about 3 minutes. No water is needed. The water that the sago must have absorbed duing soaking is sufficient to cook it.
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Add the peanut powder and mix everything. Increase the heat and keep tossing for another 2 minutes.
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Finally add chopped cilantro, mix and switch off.
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Tips
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- Coconut lovers can add handful of grated coconut at the end instead of cilantro.