Minty Coriander Sabudana Khichdi
Ingredients
- 3-4 small pieces of cinnamon stick
- 1 teaspoon cumin seeds
- Finely chopped green chilies to taste
- 2 tablespoons dry roasted peanuts
- Salt to taste
- 2 medium semi-boiled potatoes
- 1 cup sabudana pearls (rinsed and soaked overnight)
- 1/2 cup mint leaves
- 1/2 cup fresh 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.
Add 1 teaspoon of cumin seeds.
Add finely chopped green chilies to taste.
Add 2 tablespoons of coarsely ground dry roasted peanuts and mix.
Add salt to taste.
Add 2 medium semi-boiled potatoes.
Cook until the potatoes turn golden-brown.
Add 1 cup of soaked sabudana pearls.
Cover and cook on medium flame until the sabudana is half cooked.
Making the dhaniya-pudina paste
Take a mixer jar and add 1/2 cup mint leaves.
Add 1/2 cup fresh coriander leaves.
Squeeze the juice of 1 lime into the jar.
Add 2-3 ice cubes.
Blend to make a fine paste.
Finishing
Once the khichdi is properly cooked, add 2 tablespoons of the dhaniya-pudina paste and mix well.
Turn off the stove.
Garnish with finely chopped coriander on top.
Tips
You can add sugar to taste if desired.
