Posted in Being Chef

34. Sabudana Khichdi

This pack of sabudana was in my kitchen cupboard from couple of months. Finally it took a shape as Khichdi. The experiment executed very well.
I use sabudana very rarely, but after preparing Khichdi this time. I determined to explore more items with it.
I soaked sabudana for couple of hours and drained off all water. Later I did tadka with little more oil than usual, adding chillies and potato. Once the potatoes are boiled, added fried peanuts powder, turmeric, salt and little lime juice. Then added soaked sabudana and mixed it well and garnished with coriander.
Thus prepared yummy yummy sabudana khichdi. Here goes the pics.

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