- 1 cup sabudana, 180 grams, sago/tapioca pearls
- 1 cup water, 8 oz
- 1 tablespoon oil, use oil of choice, I used avocado oil
- 1/2 teaspoon cumin seeds
- 1 medium potato, 200 grams, diced small, around 1 cup diced potatoes
- 2 tablespoons raw peanuts
- 1-2 green chili, chopped, adjust to taste
- 6-7 curry leaves
- 1/2 teaspoon salt, or to taste, use sendha namak if making this for fast
- 1/2 teaspoon sugar, optional
- juice of 1/2 lemon
- 1 tablespoon cilantro, chopped
- Rinse sabudana under water until watern turns clear. This is important to get rid of all the starch.
- Transfer the rinsed sabudana to a large bowl and add 1 cup water to it. No more.
- In the morning the sabudana would have soaked up all the water. But you still drain it using a colander just to get rid of any excess water.
- To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.
- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
- Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It’s important to dice the potatoes small here so that cook quickly.
- Add the raw peanuts and for another 2-3 minutes.
- Then add the green, curry leaves and cook for 1 more minute.
- Add the drained sabudana to the pan along with salt and sugar.
- Mix well until well combined.
- Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will stick. Remove pan from heat. Add lemon juice and cilantro and toss to combine.
- Serve sabudana khichdi hot with chilled yogurt.