Preparation

• Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
• Next day drain the sabudana very well and keep aside in a bowl.
• Boil the potatoes and when warm peel and chop them.
• In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
• Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
• Making sabudana khichdi
• Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned.
• Now add the curry leaves and green chillies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped.
• Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato and saute for a minute.
• Add the sabudana. Keep on stirring often on a low flame for approx 4 to 6 minutes.
• When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
• Don’t overcook as they might become lumpy and hard.
• Switch off the flame and add lemon juice and chopped coriander leaves. Mix well.
• While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top.
• Serve sabudana ki khichdi hot or warm as is. Or you can serve with a side of sweetened curd or a satvik coconut chutney made with fasting ingredients.