Back to 4 servings 1.5 cups Dry Sabudana, soaked over night in 1.5-2 cups water 2 green chilis, finely diced, use 2-3 3 tbsp oil 5 Curry Leaves, use 5-6 1 tsp cumin seeds 1 potato, diced small, keep in bowl of water until ready to use to prevent browning, then drain 1 tsp chili powder 2 tsp sugar 2 tsp salt 0.5 lemon, juiced 2 tbsp cilantro, finely chopped 0.25 tsp turmeric powder
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1 Step 1: Soak the sabudana in water in a large bowl and let sit over night covered. Make sure the water is covering the sabudana all the way. There should be very little to no water left after the overnight soaking process. Drain any excess water the next day and set aside.2 Step 2: In a wide non stick skillet or large non stick pot heat the oil over medium high heat. Once oil is hot add the cumin seeds and green chilis and let splutter for a few seconds. Add the curry leaves and let them splutter for a few more seconds.3 Step 3: Turn the heat to medium low and add the diced potato, and 1 tsp salt. Let the potatoes cook slowly, covered for about 8-10 minutes until completely fork tender- check occasionally and stir so the potatoes do not stick or brown. Lower the heat as necessary.4 Step 4: Once the potatoes are cooked all the way through (but not mushy) add the drained sabudana, chili powder, sugar, lemon juice and remaining salt. Stir well and continue to heat through and cook for an additional 4-5 minutes while stirring occasionally. You can cook longer at this step if you feel your sabudana are too firm or remove from heat if the sabudana are too soft.5 Step 5: Add the cilantro for garnish, mix well and remove from heat. Taste the dish- and adjust seasoning as necessary. The flavors should be a balance of sweet spicy and salty. Serve hot!getsaucepan.com/r/ea5f0016-b26b-4f56-9e6a-565657972165 · Original: https://thechutneylife.com/sabudana-khichdi/
