Sabudana khichdi

Sabudana khichdi
- Deepa Borkar:
Wash and soak sabudana overnight. The trick is in washing it 5 to 6 times and leavubg behind just a bit of water. The starch drains out with the washing.  Next day before making Khichdi grind equal measure of roasted peanuts.  Boil and mash a potato. Then grind green chillies as per taste. Cumin seeds. And apply to soaked sabudana  if u like apply little chilli powder also.  Taste comes wow. Add a little sugar salt and lemon juice. You gat a proper mix of sabudana, potato, roasted peanuts, salt, sugar, green chillies.
Heat ghee to n hot kadai. Put cumin seeds and once they splutter add the sabudana  mix and stir it well. It takes about 10 mts to get sabudana cooked.

Tips for khichdi:
- Pallavi Ghorpade -
adding sabudana, keep stirring, but it is likely to stick. So just 2 minutes or so before turning off the gas, heat a tawa and keep the sabudana kadai on the tawa as you stir. The heat will reduce but you will still have some heat to allow it to cook. Then put off when it's ready. Use tips that work for you.

Sangita Kalarickal
- wash the sabudana a couple of times, lay it in a layer in a plate, add water, just enough to cover it. Then let it soak. Then add daanyacha kooth, salt, a wee bit sugar. Mix well. By this time the mixture will be nicely dry.
Then the usual...fry chillies, jeera in oil, add chopped potatoes, cover and cook potatoes, add black pepper powder, then the sabudana. Mix lightly. Cover and cook till sabudana is translucent.

Pallavi Ghorpade
- Until unless u want have early morning u soak overnight  otherwise  2- 3  hours soaking before making..
5--10  mins before making we drain it completely any extra water and keep it