Green Herb Sabudana Khichdi
Ingredients
- 3-4 small pieces cinnamon stick
- 1 teaspoon cumin seeds
- Finely chopped green chillies, to taste
- 2 tablespoons dry roasted peanuts
- Salt, to taste
- 2 medium boiled potatoes, semi-boiled
- 1 cup sabudana pearls, soaked overnight
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- Juice of 1 lime
- 2-3 ice cubes
Preparation
Heat a pan and add 1.5 tablespoons of oil or ghee.
Add 3-4 small pieces of cinnamon stick to the pan.
Add 1 teaspoon of cumin seeds.
Add finely chopped green chillies to taste.
Coarsely grind 2 tablespoons of dry roasted peanuts and add them to the pan, then mix.
Add salt to taste.
Add 2 medium semi-boiled potatoes to the pan.
Cook the mixture until it turns golden-brown.
Add the soaked sabudana pearls to the pan.
Cover the pan and cook on medium flame until the sabudana is half cooked.
In a mixer jar, add 1/2 cup mint leaves, 1/2 cup coriander leaves, juice from 1 lime, and 2-3 ice cubes, then blend into a fine paste.
Add 2 tablespoons of the dhaniya-pudina paste to the mixture, mix well, and turn off the stove.
Sprinkle finely chopped coriander on top for garnish.
Tips
Optionally, add sugar to taste if desired.
