Place sabudana in a colander. Wash sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
In a big wide bowl soak sabudana by adding just enough water, just 1/4 inch more then sabudana level
Sabudana soak for 2-3 hours, preferably overnight
Sabudana will fluff up after soaking
Drain off excess water before cooking
Add ghee or oil to a havy bottom non stick pan
Add in the cubed potatoes and pinch of salt cook on a medium flame until tender and golden brown, flipping it time to time
Keep aside
Heat a pan with ghee add cumin seeds, chopped green chili, curry leaves and cook for a minute
Add onion and saute till light brown. (If you are cooking it for fast(religious diet), please skip onions)
Add crushed roasted peanuts, salt,turmeric powder cook for a minutes
Now add sabudana to the pan
Mix everything well and cook until the sabudana are a bit translucent and well coated
Keep stirring time to time
Taste test and adjust seasoning if needed
Add fry potato and black pepper powder mix well
Add lemon juice mix well and add coriander leaves and more peanuts
Now sabudana khichdi is ready
Serve with curd
0 servings