Ingredients

• 1 cup - sago, dry
• 1 cup - roasted and peeled peanuts, crushed or powdered
• 3-4 green chillies, chopped
• 1 - potato, peeled and chopped fine
• 2 tbsp - coriander, chopped
• 1/2 tsp - cumin seeds
• 1/4 - tsp sugar
• 1.5 tsp - lime juice
• 1 tbsp - ghee / oil

How to Make Special Saboodana Kichidi

• Wash sago gently. Remove excess water. Keep aside for 1 hour.
• Loosen the sago and break lumps. Sprinkle a handful of water and keep aside for 1 hour. Loosen again.
• In a mixing bowl, add the peanuts, coconut, cumin seeds, sugar, salt and lime.
• Mix well with hands or with a wooden spatula.
• Just before serving, heat oil in a non-stick sauce pan, add potatoes and stir fry till tender.
• Add green chillies and stir.
• Add sago mixture and stir gently till uniformly mixed.
• Cover and cook for 5 minutes on a very low flame, frequently stirring in between. | |When the sago grains become transparent and soft, add coriander and mix.
• Serve immediately, with hot tea or coffee.