Perfectly Fluffy Sabudana KhichdiVeg

1

Place the sabudana in a sieve and rinse thoroughly with water, gently rubbing them to remove excess starch. This prevents the khichdi from becoming sticky. Transfer the rinsed sabudana to a large bowl and add an equal amount of water. Cover and let it soak for 4-5 hours until all the water is absorbed and the pearls are soft.

2

Take roasted, skinless peanuts and grind them coarsely using a mortar and pestle or a chopper. It is important to keep the texture coarse rather than making a fine powder to add a nice crunch to the dish.

3

Heat ghee in a kadhai (wok) over high flame. Once the ghee is hot, add cumin seeds, chopped green chillies, and curry leaves. Add the diced boiled potatoes and sauté for 1-2 minutes until they take on a light golden color.

4

Add the crushed peanuts and soaked sabudana to the pan. Season with salt, sugar, and lemon juice to taste. Stir everything well with light hands to ensure the ingredients are evenly mixed.

5

Lower the flame, cover the kadhai with a lid, and let it cook for 3-4 minutes. You will know it is ready when the sabudana pearls turn translucent. Remove from heat, garnish with fresh chopped coriander, give it a final gentle stir, and serve hot.