( Serving for 2 people)
2 cups sabudana
1 medium potato
some ground nuts about half a cup
2 medium green chilies, washed and chopped
2 teaspoons Rock salt
1 tablespoon Desi Ghee/Oil
3 sprigs curry leaves, washed and torn
1/2 teaspoons cumin seeds
2 tablespoons fresh coconut, grated, to garnish
2 tablespoons fresh coriander leaves, chopped, to garnish
Soak sabudana in water for about 3-4 hours. (preferably take equal amount of wate
Boil potato pieces in water.
When you ready to start preparing the khichdi, heat oil in a pan.
When hot, add the cumin seeds, curry leaves and green chillies and ground nuts.
Allow the cumin seeds to splutter.
Once they stop spluttering, add the boiled potato pieces and rock salt to taste mix well.
Take care to see that the potatoes do not stick to the bottom of the pan.
Add sabudana and stir it well.
Add lemon juice and mix it nicely.
Remove from flame.
And Garnish with coconut powder and coriander leaves.
Serve hot with low-fat plain yoghurt on the side