Recipe:
Take a vessel and put sabudana in it in a clean water, add half a cup of water into the washed sabudana and soak it for 5 to 6 hours.
After 5-6 hours, when the sabudana gets blown, separate it well with hand or a spoon. Now take a pan and heat it on medium flame. Put peanuts in it and fry it until it becomes light pink. Take it out in another vessel.
Now put two tablespoons of ghee in a pan and heat it on a medium flame. When ghee gets hot, put cumin seeds and let it fry well. Then add curry leaves and green chillies and fry it for ten to fifteen seconds. Put the chopped potatoes, keep it stirring and fry them for two to three minutes. Add black pepper powder and chopped tomatoes in it. Slow down the flame and put sabudana in it then stir it for 2 minutes. Add turmeric powder and salt to it, then mix it well.
After this, cover the sabudana and let it cook for two minutes. Remove the lid after two minutes, stir the sabudana then cover it again and cook it for two to three minutes. Again remove the lid after two to three minutes. Now sabudana has become transparent, mix roasted peanuts, finely chopped green coriander, lemon juice, and cook it for two to three minutes. Now turn off the gas. Take out the khichdi in another utensil. In this way, Sabudana Khichdi is ready for indulgence.
Necessary Ingredients:
One cup sabudana
Two three tablespoons of ghee
Half cup peanut grains
One big boiled potato
One tomato
Two finely chopped green chillies
One-quarter cup chopped coriander
Eight-ten curry leaves
Half lemon juice
Half cup cumin seeds
One quarter spoon turmeric powder
Half teaspoon black pepper
Salt to taste