What you need:
1 cup Sabudana [soaked for 6-7 hours, drained completely]
1/2 cup peanut [roasted, dehusked, crushed coarsly]
1 potato [chopped]
1 tablespoon Lemon Juice [optional]
Salt to taste
For Seasoning:
Mustard
Jeera
2 -3 green chilli [spice can be adjusted]
Curry Leaves
2 teaspoons of Ghee
1/2 cup peanut [roasted, dehusked, crushed coarsly]
1 potato [chopped]
1 tablespoon Lemon Juice [optional]
Salt to taste
For Seasoning:
Mustard
Jeera
2 -3 green chilli [spice can be adjusted]
Curry Leaves
2 teaspoons of Ghee
How to Make it:
- Heat ghee, add all the ingredients under seasoning.
- Add potato, and cook they are soft.
- Add the crushed peanuts, salt, and mix all the ingredients.
- Add the sabudana and cover it for about 10 minutes in low flame.
- The khichdi is cooked when the grains of sabudana get trasparent.
- Garnish with coriander.
- Lemon juice can be added as an option for tanginess.