Sabudana/Sagu Kichidi

(Medley of Sago Pearls with Ground Peanuts and Spice Tempering)

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Prep Time: 5 mins (Excluding soaking time)
Cooking Time: 10 mins
Serves: 2-3
Recipe Source: One Hot Stove

1 cup Sago Pearls, rinsed and soaked in water overnight (8-10 hrs)
¾ cups Groundnuts/Peanuts, roasted, peeled and coarsely ground
2 tbsp Sugar
1 large Potato, cooked, peeled and diced into bite size pieces
Salt to taste

For Tempering:
1 tbsp Ghee + 1 tbsp Oil (or 2 tbsp Ghee)
1 tsp Jeera/Cumin Seeds
4-5 Green Chillies, slit (adjust acc to taste)
Few Curry Leaves (Optional)
Rinse and soak sago pearls in enough water (just to cover sago) overnight. This way you will end up with fluffy and hydrated sago pearls.
Gently mix in roughly ground peanuts, sugar and salt to taste and keep it aside.
Now heat oil in a pan and add jeera and curry leaves if using. When jeera starts to sizzle add slit green chillies and diced potatoes and sauté for few mins till potatoes turn light golden.
Mix in seasoned sago and stir gently for about 5-7 mins. Adjust the seasoning and cover and cook for another couple of minute.
Serve hot garnished with finely chopped coriander leaves and enjoy.
Labels: Peanut, Sabudana