Spoon Fork And Food

SABOODANA KHICHDI

Course

breakfast

Cuisine

indian

Prep Time

120 minutes

Cook Time

10 minutes

Servings

helping

Ingredients

200 gms Sago Tapioca Saboodana/ / pearls
2 potatoes Medium (boiled)
2 tbsps Oil
2 tbsps Peanut Roasted powder
2 tbsps Peanuts
4 chilies Green
1 tsp chili powder Red
1/2 tsp salt Black
1/2 tsp Cumin seeds
2 red chili Dry
1 Curry leaf spring
2 tbsps coriander Fresh (chopped)
1 tsp Lemon juice
1/2 tsp Sugar

Course

breakfast

Cuisine

indian

Prep Time

120 minutes

Cook Time

10 minutes

Servings

helping

Ingredients

200 gms Sago Tapioca Saboodana/ / pearls
2 potatoes Medium (boiled)
2 tbsps Oil
2 tbsps Peanut Roasted powder
2 tbsps Peanuts
4 chilies Green
1 tsp chili powder Red
1/2 tsp salt Black
1/2 tsp Cumin seeds
2 red chili Dry
1 Curry leaf spring
2 tbsps coriander Fresh (chopped)
1 tsp Lemon juice
1/2 tsp Sugar

Instructions

Wash and soak saboodana for 2 hours approx. Drain water and spread the pearls on a kitchen towel to absorb moisture.
When the pearls are dry grease your palms with oil and gently rub the pearls. This will grease them too and avoid sticking to each other.
Heat oil in a wok and add cumin, curry leaves and broken red chilies.
When they start to splutter, add peanuts and roughly chopped boiled potatoes and saute them for a while.
Now add red chili powder, black salt, little white salt as needed and mix well.
Once the potatoes start frying , simmer the flames and add in the saboodana pearls and mix nicely. Keep tossing fast, to avoid saboodana stick to the bottom.
Add roasted peanut powder and some fresh coriander and mix well.
Squeeze in some lemon juice and sprinkle sugar, mix again and turn off the flames.
Serve hot with morning/evening tea or coffee.

Recipe Notes

If you liked this simple recipe, try making this in your kitchen and share your feedback with me in comments below. Also hit the follow button to get regular updates on your mail.

Thanks for stopping by!

Love :Shaheen