Sabudana/Sago Khichadi

Wash sabudana well and soak it overnight with water just enough to immerse the sabudana. The next morning, all the water should have got absorbed by the sabudana and it will be soft and fluffy.

Do not soak the sabudana in too much water. Just wash well and add enough water to immerse the sabudana. (If you add too much water, the sabudana will become sticky).

Peel and cube the potatoes and keep aside.

In a non stick pan, add oil and temper with whole jeera, curry leaves and chopped green chilies.

Add the cubed potatoes, salt and cook covered on a low flame till the potatoes are cooked (approximately 10 minutes).

Add the sabudana, required salt and sugar and mix well until the sabudana turns transparent and soft. (Make sure you stir to avoid sticking to the bottom of the pan).

Optional-add roasted crushed peanuts and mix well.

Garnish with chopped coriander leaves.