Sabudana Khichdi / Spicy Tapioca

Serving for - 3-4

Ingredients

Sabudana / Tapioca - 1 and half cups

Peanuts - 1 cup

Potato - 1 (cut into small pieces)

Green chilies - 4 (finely chopped)

Cumin seeds - 1 tsp

Some cilantro (finely chopped)

Sugar - 1 tsp (optional)

Ghee / Clarified butter - 2 tbsp

Salt to taste

Procedure

• Wash sabudana gently under chilled water and soak for about 40-45 minutes. Then drain out all the water from sabudana and put into a container. Sprinkle very little water on top and close the container. Let it rest overnight or at least for 4 hours. Every grain of tapioca should be separated from each other. If you keep more water while soaking, khichdi will turn sticky.

• To make the roasted peanuts powder, dry roast raw peanuts on low heat till they get slight brown spots. Let them cool down completely. Add them into a blender and grind coarsely.

• Add roasted peanuts powder into soaked sabudana and mix well. Keep it aside.

• Heat butter in a pan. Add cumin seeds and green chilies. Saute for few seconds. Add potato and saute for 2 minutes till they turn tender.
• Add sabudana and roasted peanuts powder mixture and salt to taste. Reduce the heat and keep mixing continuously. Cook for 5-6 minutes.
• Finally add sugar and some chopped cilantro. Mix well and switch off the heat. Serve hot with raita or plain yogurt.