Sabudana khichdi and coriander chutney

This is one recipe which is totally loved by my family and friends. I kind of became popular for this one. So it has a special place in my heart! All thanks to one of my Marathi friend who introduced me to sabudana khichdi in Seattle. Usually the dish is taken during 'upvas' (fasting) time. But it's completely okay to have it anytime. Definitely I take it as and and when I wish and can't wait for 'upvas' :) Note that this dish is pretty heavy and hence serves very good for breakfast. Those who want to have a light breakfast and heavy dinner and keep it for dinner. In any case, this will make your tummy 'khush' (happy') and pretty full too :)

PS: This recipe could vary a bit from the traditional Maharashtrian sabudana khichdi recipe

Ingredients:

• Sabudana (Tapioca pearls) - 3 cups
• Peanuts - 1 cup
• Potato - 2
• Green chillies
• Edible oil
• Ginger paste 
• Salt 
• Turmeric powder
• Corainder leaves
• Lemon - 1

Sabudana

Preparation:

• Soak sabudana overnight with water sprinkled on it. Do not immerse sabudana completely in water because it will make the sabudana extremely gooey. We just want the sabunda to be soft and supple and hence sprinkling of water is enough. If you want to make the dish for dinner then soak in the same manner in the morning so that it gets at least 7 hrs of time to become soft.

• You can see that the sabudana has almost doubled in size after overnight soaking.

• Now sqeeze a lemon into the sabudana and mix it properly.
• Take the peanuts and grind it to make a fine powder and mix it with the sabudana.

• Keep the above mixture aside for a few minutes. 10mins is sufficient.
• Cut the potatoes into tiny pieces. Cut the green chilles as well. Also take the ginger paste.
• Take a frying pan and do the basic tadka. Make sure that the pan is not too small as you need to do quite some frying here.
• After tadka, add the potato pieces, green chilly cut pieces and the ginger paste and fry them well. 
• Once the potato pieces become soft, add the sabudana mix into the pan and stir the whole mixture very well.

• Add turmeric and salt to this. You can add more oil at this point if you want.

• Stir the whole mixture very well and close it with a lid. Keep it in low flame for 5 mins and then switch off and keep it closed for another 10 mins.

• Do not forget to add some coriander leaves for garnishing.

Coriander chutney:

• Take a bunch of coriander leaves and 2 green chillies and grind them.
• Add salt to it and squeeze a half-lemon into the coriander paste.
• Add little water if required and mix well.
• Add 1 teaspoon oil.

Sabudana khichdi and coriander chutney is ready to eat. Toot pado!