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2 cups - sabodana
2 big potatoes
¼ cup - coarse peanut powder (the peanuts have to be roasted first and then coarsely pounded)
4 tbsp - grated coconut
3 tbsp - finely chopped coriander leaves
2 tbsp - ginger chilli paste
½ tsp - cumin seeds
2 green chillies
10 curry leaves
1.5 tbsp - sugar
1 lemon (juice)
masalas to be put in the khichadi
salt to taste
How to Make Sabodana Khichadi
Soak the sabodana in water for about 20-30 minutes.
Squeeze out the water from them and dry on a cloth.
Peel and chop the potatoes into very small pieces, keep them immersed in water or else they will turn black.
Keep this aside.
Heat oil in a big kadhai.
Add cumin seeds and chopped green chillies.
When the seeds splutter add curry leaves.
Add the chopped potatoes and cook till tender on a very slow flame.
Cover with a lid; keep stirring the potatoes after every 2 minutes so that they do not stick to the bottom of the kadhai.
Add the sabodanas and all the masalas except the grated coconut and coriander leaves.
Keep stirring on a slow flame till the sabodanas are done.
Serve garnished with grated coconut and finely chopped coriander leaves.
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