Sabudana Khichdi

If you have a kid who is a picky eater, you tend to experiment anything to make him/her eat. My picky toddler takes hours to finish the food on certain days esp. when you are running short of time to rush to get somewhere. Mornings are harder when you have to send him to school. Pack for his tiffin, Jacob's lunch etc... which all are easy a task when compared to making Jordan finish his breakfast. So I went on to extending my menu for breakfast. The variety of options means, you don't repeat one dish in like minimum 3 weeks, so it gets easier for him to relish on something that he would have almost forgotten the taste of and would happily eat.

I had never tried sabudana khichdi before. But my idea of extending the breakfast menu options made me try it and we were so glad that we did. Such an easy option that makes your task so easy in the morning to prepare when you have so many other stuff to do. Try this sago khichdi, and let me know if it was a hit at your home.

Ingredients

1. 1 cup of sabudana /sago /tapioca pearls
2. 1 potato
3. 1 tsp of cumin seeds
4. 4 tbsp of peanuts
5. 2 green chillies, finely chopped
6. Juice from one lemon
7. 2-3 tbsp of chopped coriander leaves
8. 1 sprig of curry leaves
9. 2 tbsp of oil

Method

• Wash and soak the sabudana over night or for 6-7 hours. Drain out excess water.
• Boil the potatoes partially, so that they don't get mushy when roasted. For me, cooking it in the pressure cooker for 1 whistle on high heat and 1 whistle on low heat, turns out perfect. Peel the skin and cut them into small cubes.
• In a pan, take the oil. Once hot, add the cumin seeds and wait for it to splitter. Add the curry leaves, green chillies and peanuts. Roast it on medium heat. 
• Once the peanuts are half roasted, add the boiled potatoes  and salt. Roast it too. 
• Add the sago/tapioca pearls and stir well. Let it cook for about 5-6 minutes untill the tapioca pearls turn transparent. Keep stirring while the sago is cooking to avoid getting stick together and forming a lump. Turn off the heat.
• Add the lemon juice and toss it. Garnish it with coriander leaves and serve hot.

Tips

1. Keep stirring while the sabudana/tapioca pearls cook. It helps prevent the tapioca pearls from sticking to each other and forming lumps. 
2. Do not overcook the sabudana. Once they turn transparent, turn off the heat.