Sabudana Khichdi

Ingredients:

1 cup sago seeds or sabudana(preferably big ones)

1 medium sized potato

1/2 bowl groundnuts

2 green chillis

1 lemon

1 tsp sugar

salt to taste

1 tbsp grated coconut 

1 tsp chilli powder

1 tsp haldi

1 tsp mustard seeds

1 tsp jeera

2 tbsp oil

few curry leaves

2 tbsp coriander leaves (chopped)

Method:

Wash sabudana nicely under running water . Drain water completely and leave for 3 to 4hours. keep mixing it from time to time and sprinkle some water such that sabudana is not completely dry. After 3hours sabudana will be spongy. Meanwhile dry roast groundnuts on gas or in microwave and powder them coarsely. No need to peel them. Add salt, sugar, haldi, chillipowder, lemon juice and ground nuts and mix well. Heat oil, add mustard seeds, chopped green chillis, curry leaves and potatoes cut into fine cubes. When the potatoes are almost done add sabudana and mix well. Keep  on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Remove from fire and serve hot garnished with corinder leaves and grated coconut.

Sabudana Vada

Ingredients: 

1 kg potatoes-boiled, peeled, mashed

1 cup saboodana (sago)

2 tsp sendha namak (rock salt)

1 tsp chilli powder

1 tbsp coriander-chopped

1 tsp green chillies-chopped

1 tbsp lemon juice

ghee (clarified butter) / oil for deep frying

Method: 

Wash saboodana till water clears. Soak in water, with level coming upto 3 cm  above the saboodana, for about 2 hours. Drain in a colander and mix in potatoes, salt, chilli powder, coriander, green chillies and lemon juice. Shape potato mixture into flat, round vadas 5 cm / 2" in diameter (grease hands if it sticks). Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.