Tapioca Pearls/Sago/Sabudana Khichadi (for fasting)/vibsk-35

 Ingredients:

	Ingredients:		Quantity:
1.	Tapioca Pearls/Sago (Sabudana)	:	100 g soaked for 3-4 hours(1 cup sago in 1 cup water)
2.	Ground Nuts	:	50 g roasted
3.	Green and Red Chillies	:	2 each
4.	Curry Leaves	:	10-12
5.	Cumin Seeds	:	1 tsp (optional)
6.	Rock Salt (Sendha Namak)	:	To taste
7.	Coriander Leaves	:	A few for garnishing
8.	Boiled Potatoes	:	5 small size
9.	Groundnut Oil	:	1 tbsp

Method:

1. Grind the roasted groundnuts coarsely. Add half of the groundnuts to soaked sago and mix well (Sago is less sticky when we add groundnut with it before cooking).
2. Cut boiled potatoes in cubes. Keep aside.
3. Heat the oil in a wok. Add potatoes and fry on high flame till brown and crispy. Take them out and keep aside.
4. In the same oil, add cumin seeds and roast. Bring down the flame to low. Then, add chopped red and green chillies and fry. Add curry leaves. Stir.
5. Add soaked sago (sabudana) to wok. Stirring continuously, cook it till translucent.
6. When cooked halfway through, add rock salt and mix well. Stir continuously.
7. When sago is cooked, turn the flame to off. Now add fried potatoes and coriander leaves to sago and mix well.
8. Sago (sabudana) khichadi is ready. Transfer it to serving bowl. Garnish with crushed-roasted groundnuts and finely chopped fresh coriander leaves.

Serve Sago Khichadi hot.

Watch video here:

Recipe Step By Step With Pics:

Step-1

1. Grind the roasted groundnuts coarsely. Add half of the groundnuts to soaked sago and mix well (Sago is less sticky when we add groundnut with it before cooking).

Step-2

2. Cut boiled potatoes in cubes. Keep aside.

Step-3

3. Heat the oil in a wok. Add potatoes and fry on high flame till brown and crispy. Take them out and keep aside.

Step-4

4. In the same oil, add cumin seeds and roast. Bring down the flame to low. Then, add chopped red and green chillies and fry. Add curry leaves. Stir.

Step-5

5. Add soaked sago (sabudana) to wok. Stirring continuously, cook it till translucent. When cooked halfway through, add rock salt and mix well. Stir continuously.

Step-6

6. When sago is cooked, turn the flame to off. Now add fried potatoes and coriander leaves to sago and mix well.

Step-7

7. Sago (sabudana) khichadi is ready. Transfer it to serving bowl. Garnish with crushed-roasted groundnuts and finely chopped fresh coriander leaves.

Serve Sago Khichadi hot.