Sabudana(Sago/Tapioca) Kichadi

Ingredients:

 sabudana/sago                 : 2 cups

 peanuts, roasted              : 5-6 tbspn

 salt                                  : to taste
 sugar                               :1 tspn
 cooked, mashed potatoes : 1

For tempering:

 oil                       : 4tbsp

 jeera                   : 1 tbsp

 ginger, minced    : 1 full tbspn

 green chilly slit    :3 

 curry leaves        : few

Method:

• Wash sabudana and soak in water for 10 mins. Then drain water completely. Cover and keep it overnight
• While preparing kichadi in morning,  add salt n sugar to sabudana/sago. keep aside

• dry roast some peanuts and crush it. keep aside

• Take oil in a heavy bottom pan.
•  Prepare for the seasoning. Once oil is hot enough, add jeera. wait till it start to crackle.Then add curry leaves, minced ginger n green chilly. stir for few secs
• Then add in the cooked mashed potato. (I did not add it in this recipe)
• Stir n pour the soaked sago into the seasoning, mix all properly n close lid ,cook for 10 mins on medium heat with occasional stirring. 
• then add in the roasted peanuts. add some more sugar n salt if required. cover n cook for 5 more mins till the grain separate from each other and cooked completely.
• sago pearls turn transparent when cooked completely
• Adding a tspn of ghee gives a good flavour then turn off the gas

• Serve with Sweet curd

Preparation time: 10 mins
cooking time: 25 mins
Serves 2-3