Wash the sabudana well until the water runs clear.
Soak with enough water to cover it, for about 5 hours. If you don't have the time, you can use warm water and soak it for just 2 hours. Drain the sabudana well. This step is extremely crucial to avoid a mushy texture.
Dry roast the peanuts.
Cool them a bit and then drop them to your food processor.
Grind them to a fine powder. Set aside.
Take a skillet and add 1 tbsp butter/ghee. When hot, add the cumin, chillies, asafoetida and turmeric powder along with curry leaves. If using potatoes, add them at this point. Cook until they are soft.
Add the sabudana next and give it a quick toss.
Throw in the peanut powder.
Mix to combine. If it seems a little dry, sprinkle some water over it.
Garnish with Coriander leaves and lemon juice. Serve hot.
Sabudana: Depending upon the type and quality of Sabudana (Sago), you might need to soak it for 15-20 minutes (Smaller pearls fall under this category) or 5-6 hours/overnight (the large pearls). I generally use the larger variety for this recipe. You know the sabudana is ready for use when you are able to press it with your fingertips and doesn't crumble. The pearls should remain separate when you take some in your hands. This is crucial for that perfect khichidi texture.
Can’t get enough of Sabudana? Do take a look at Sabudana Thalipeeth for something else you could do with it.
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