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Khichidi
Ingredients
2 Cups Sago (Sabudana or Tapioca Beads)
3/4 Cup Peanuts
1 tspn. Mustard Seeds
2 tsps Cumin Seeds (Jeera)
2 tspns Oil
5 - 6 Curry Leaves
5 - 6 Indian Chilies (Finely Chopped)
1 Small Potato (Finely Chopped)
1 tspn Sugar
Salt to Taste
1 tspn Red Chili Powder (Optional)
2 Cups Sago (Sabudana or Tapioca Beads)
3/4 Cup Peanuts
1 tspn. Mustard Seeds
2 tsps Cumin Seeds (Jeera)
2 tspns Oil
5 - 6 Curry Leaves
5 - 6 Indian Chilies (Finely Chopped)
1 Small Potato (Finely Chopped)
1 tspn Sugar
Salt to Taste
1 tspn Red Chili Powder (Optional)
Method
Soak the Sago in water for about an hour, and drain the excess water. Chop the peanuts into small pieces in a mixer (don't powder them completely). Heat the oil in a frying pan till it's hot (don't allow it to fume) and add the mustard seeds, cumin seeds, curry leaves and chilies into it. Stir for a while till the mustard seeds start to crackle.
Add the potato slices into the pan and simmer on low / medium heat till they are soft (don't overcook). Add the Sago and peanut pieces into the pan, mix throughly, and cook on reduced fire for about 10 to 15 minutes. Add the sugar and the chili powder and season with salt to taste.
Serve piping hot.
Soak the Sago in water for about an hour, and drain the excess water. Chop the peanuts into small pieces in a mixer (don't powder them completely). Heat the oil in a frying pan till it's hot (don't allow it to fume) and add the mustard seeds, cumin seeds, curry leaves and chilies into it. Stir for a while till the mustard seeds start to crackle.
Add the potato slices into the pan and simmer on low / medium heat till they are soft (don't overcook). Add the Sago and peanut pieces into the pan, mix throughly, and cook on reduced fire for about 10 to 15 minutes. Add the sugar and the chili powder and season with salt to taste.
Serve piping hot.