- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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A dish made in all houses and mostly at all parts of the country with just a little variations. Cooking sago and if not soaked properly could be a bit dicey but follow steps and we are there with a perfectly made and cooked sago khichadi.
- Sago (sabudana) 200 gms
- Peanuts 200 gms
- Green chillies 4 finely chopped
- Lemon 1
- Coriander Finely chopped
- Oil 2 tbsp
- Sugar 1/2 tbsp
- Cumin seeds(jeera) 1 tsp
- Pepper corn 3
- Rock salt (sendha namak) to taste
Wash sago twice and keep it covered in a vessel for 3-4 hours .check in between if you feel its too dry sprinkle a little water mix with a spoon and cover it again. If not soaked properly it tends to turn hard whilst cooking.
Roast and peel peanuts. Grind it semi fine. Keep it granulated.
When ready to cook, Mix the soaked sago, ground peanuts, chopped green chillies, coriander and rock salt in a platter or a bowl.
Heat oil in a vessel. Put cumin seeds n pepper.
Cook for ten minutes. Add sugar and half a lemon juice and stir. Keep it covered for five minutes more.
Check if sago has changed colour from white to a bit transparent white and is soft.
Before taking off from the gas, squeeze half a lemon juice and put in a serving bowl. Serve with curd and fresh potato chips.