Saboodana Khichari
Equipment
- Bowl
- Kadhai
- Wok
- Mortar and Pestle
- Pan
Ingredients
- 500 g Sago
- 300 g Shelled peanuts (2 cups)
- 2 tablespoons Coconut grated
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Sugar
- 2 teaspoons Lemon juice
- 1 1/2 tablespoons Ghee or Vegetable oil
- 2 Potatoes finely chopped
- 4-5 Green chilies finely chopped
- 3 tablespoons Coriander (Cilantro) leaves chopped
- Rock salt
Instructions
- Soak the sago in a large bowl of water for about 2 hours. Drain and set aside.
- Heat a kadhai or large wok, add the peanuts, and stir-fry for about 2 minutes, or until roasted. Transfer the peanuts to a plate to cool, then crush with a mortar and pestle.
- Separate the sago so that it is free of any lumps by sprinkling over a little water and crumbling the sago between your fingers.
- Put the sago in a bowl with the crushed peanuts, grated coconut, cumin seeds, sugar, and lemon juice and mix well. Season with rock salt then set aside.
- Heat the ghee or oil in a pan, add the potatoes, and stir-fry over medium heat for about 8 minutes, or until they become soft. Add the chilies and continue to stir-fry for about 1 minute.
- Reduce the heat to low, add the sago mixture and stir to blend. Sago is sensitive to heat so make sure the heat is reduced to very low before adding the sago mixture, then cook for about 5 minutes, stirring once or twice.
- Remove from the heat as soon as the sago softens. Season with salt, add the chopped coriander and, mix well.
Video
Nutrition
Serving: 6gSodium: 188mgCalcium: 65mgVitamin C: 20mgVitamin A: 19IUSugar: 2gFiber: 11gPotassium: 686mgCholesterol: 10mgCalories: 564kcalSaturated Fat: 7gFat: 29gProtein: 15gCarbohydrates: 65gIron: 3mg
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