Tiffin Varieties‎ > ‎

Sago Khichdy


Ingredients:

Sago (javvarisi) aka sabudhana – 1 ½ cups

Potato – 1 (chopped into small cubes)

Oil – 2 teaspoons

Mustard seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Turmeric powder – ¼ teaspoon

Chilli powder – 1 teaspoon

Salt – 1 ½ teaspoon

Peanuts (roasted) – a handful

Coconut – 2 teaspoons (grated)

Coriander leaves – 2 teaspoons (chopped)

 

Method:

  1. Wash & soak the sago for 6 to 8 hours with just water immersing sago.
  2. Powder the groundnuts coarsely.
  3. Boil potato cubes until just cooked.
  4. Heat oil in a non stick kadai.
  5. Add mustard seeds & cumin seeds, allow spluttering.
  6. Add curry leaves, turmeric powder, chilli powder & boiled potatoes.
  7. Fry for 2 mins.
  8. Add sago & salt mix well.
  9. Sauté till sago turns transparent. (Care should be taken not to mash the contents)
  10. Add groundnuts, grated coconut & mix well.
  11. Garnish with coriander leaves & serve hot with pickles.



Comments