Sabudhana Kichidi
Ingredients
- 2 cup Sabudhana [Tapioca] - soaked for 2~3 hrs
- 2 nos Potato / உருளைக் கிழங்கு - boiled, peeled and chopped
- ½ cup Peanut / வேர்க் கடலை
- ½ tsp Red Chili powder / மிளகாய்த் தூள்
- 1 nos Green Chili, Fresh / பச்சை மிளகாய்
- ½ cup Coconut, Fresh / தேங்காய் - grated
- 4 - 5 tbsp Oil / எண்ணெய்
- 2 tsp Cumin seed / சீரகம்
- 1 tsp Salt / உப்பு - (adjust to your taste)
to Garnish
- 1 bunch Coriander leaves, Fresh / கொத்தமல்லி - chopped
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
Instructions
- Wash the sabudhana well and soak the sabudhana in a bowl for 2~3hrs Caution: The water must be just as the level of the sabudhana, excess water makes the sabudhana sticky
- Meanwhile grind the groundnut, green chili, coconut well
- After 2~3hrs there must be no excess water in the bowl
- Heat oil in a pan
- When the oil is hot, add the cumin into it, allow it to splutter
- Add curry leaves and fry a little
- Add boiled potatoes, fry for 2min
- Add the soaked sabudhana into it and stir well, cook for 4~5min
- Now add salt and chili powder and mix well
- Once the sabudhana absorbs all the oil and color changes add the groundnut powder into it and stir well so that the powder mixes well with the sabudhana, about 2~3min
- Garnish with cut coriander leaves and serve hot
Notes
Note:
*If you like to little over burn the kichidi at the bottom, add little more oil and keep the flame in high for 3~5min depending on the limit you require, but be careful don't make it char.
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