Sabudana Khichdi

Back in past on my way to college there was this stall where we used to have breakfast. The seller lady(we used to call her ajji means grandma) used to sell poha, upma, sheera and khichdi and they used to taste so good. I can still smell the cilantro in the steaming hot soft poha and the ground nuts on tender sabudana. We used to take half and half that would give us a taste of any two we choose. My favorite used to be khichdi and poha. I became so fond of it over years that I remember an atheist like me used to do fasting on those auspicious religious days just because the fasting meals will have khichdi in it. 

Cooking time         :  20 mins

Serves                      : 4

Ingredients:

• Sabudana(Tapioca pearls) - 1 cup
• Potato                                     - 2 medium sized, boiled
• Green Chilli                           - 3/4, chopped
• Cilantro                                  - 2 Tbsp, chopped
• Cumin seeds                          - 1 tsp
• Peanuts                                  - 1/2 cup
• Oil                                           - 1 tsp
• Salt(Rock salt)                      - as per taste

Method:
1. Wash the sabudana and soak in water overnight. The water level should be just a few cms above the sabudana.
2. Cut the boiled potatoes into cubes and keep aside.
3. Dry roast the peanuts, make a coarse powder.

4. Heat oil in a pan. When hot add cumin seeds and allow it to splutter.
5. Add chopped chilli and saute for a minute.
6. Add the boiled potato and fry for few minutes.

7. Add sabudana and give a good stir.
8. Now add the peanut powder and mix well. 

9. Add salt. Sprinkle a little water and mix well. Cover with a lid and cook for 5-6 minutes. When sabudana turns translucent they are cooked.

10. Add chopped cilantro and cook for another few minutes.

11. Remove form stove and serve hot. Garnish with grated coconut.