SOAKING SABUDANA PROPERLY WITH MINIMUM WATER AND REDUCED STARCH LEVEL IS THE KEY FOR BEST RESULTS. Wash sabudana 5-6 times to reduce the amount of starch as much as possible.

When the water remains almost non cloudy, add 1/3 cup of water to soak the sabudana. Do not add too much of water for soaking. Cover and soak for 4 hours at least. The sago should get soaked but not too soggy

The sabudana will be soft and bigger in size. Now ready all other ingredients also.

In a big kadhai take oil add jira. When it splitters,add in potatoes, green chillies and curry leaves. Mix and saute for 2 minutes.

Add in 3 tsp water and sendha namak for the potatoes. Cover and cook until done. Add lemon juice in potatoes. Into the soaked sabudana,add sendha namak and lemon juice.

Also mix in grated coconut, groundnut powder and some coriander. Mix well.

This way it's easier to create a proper taste in the sabudana. Add the mixed sabudana into the kadhai. Mix.Stir occasionally and cook on slow gas only.

When sago gets softer, switch off gas. This way sabudana khichdi will not get sticky. Serve with BHAAV, BHAKTI AND BHAROSA in SHIVA.

Happy Mahashivratri to all.