Sabudana Khichdi – a pilaf/pulao made with sago/tapioca pearls
2. Rinse the sabudana until water turns clear to get rid of the starch. This is an important step to do before you soak the sabudana.
3. Always use 1:1 ratio of sabudana and water. So for 1 cup of sabudana, use 1 cup of water to soak it.
This is the biggest mistake that you can make which results in clumpy khichdi. You want to pearls to be just about submerged in water. A lot of water will result in a gloopy mess!
4. In the morning, drain the sabudana. There will hardly be any water left in the morning after you have soaked the sabudana overnight. However drain using a colander just to make sure that there’s no water.
5. Check if the sabudana has been properly soaked by pressing a pearl between your thumb and index finger. You should be able to smash it easily.
6. Once you add the sabudana to the pan, do not cook or stir it for too long. You have to cook only for few minutes until most of the pearls becomes translucent. If you keep cooking and tossing for a long time, it is going to stick together.5- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
6- Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It’s important to dice the potatoes small here so that cook quickly.
7- Add the raw peanuts and for another 2-3 minutes.
8- Then add the green, curry leaves and cook for 1 more minute.
9- Add the drained sabudana to the pan along with salt and sugar.
10- Mix well until well combined.
11- Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will stick. Remove pan from heat. Add lemon juice and cilantro and toss to combine.
12- Serve sabudana khichdi hot with chilled yogurt.