Thursday, September 22, 2011

Sabudana Kichadi

Sabudana - 250 gms
Potato - 1 small sized (chopped very finely into small cubes)
Peanuts - 1 cup (roasted and crushed)
Green Chillies - 3 (finely chopped)
Turmeric Powder - 1 tsp
Cumin Seeds - 1 tsp
Curry Leaves - a few
Salt - to taste


  • Wash the sabudana well, drain water and keep aside for a couple of hours. Keep it moist, by splashing a little water every half an hour.
  • After a couple of hours, the sabudana would be puffy and ready to cook.
  • Heat oil in a pan and add in cumin seeds and curry leaves as tempering and add in the chopped potatoes, ground peanuts, trumeric powder and salt. Fry for a few minutes.
  • Add in the soaked and dried sabudana and mix well. Keep the vessel covered for about 5-6 minutes and let the sabudana kichadi cook on low flame.
  • Serve with sweetened curd.

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