SAGO-SABUDANA-KHICHADI

2018-02-01
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • CUMIN PANEER

  • BOTTLE GOURD SOUP

  • PAPAD

    DOUBLE MIX PAPADI

  • INSTANT CHILLI PICKLE

  • SOYA KABAB

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.

Ingredients

  • 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

Method

Step 1

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.

Step 2

Roast and peel peanuts. Grind it semi fine. Keep it granulated.

Step 3

When ready to cook, Mix the soaked sago, ground peanuts, chopped green chillies, coriander and rock salt in a platter or a bowl.

sago1

Step 4

Heat oil in a vessel. Put cumin seeds n pepper.

sago2

Step 5

Cook for ten minutes. Add sugar and half a lemon juice and stir. Keep it covered for five minutes more.

sago3

Step 6

Check if sago has changed colour from white to a bit transparent white and is soft.

Step 7

Before taking off from the gas, squeeze half a lemon juice and put in a serving bowl. Serve with curd and fresh potato chips.

sago4

Recipe Type:

Leave a Reply

Your email address will not be published. Required fields are marked *