SABUDHANA KICHADI (Jevarisi upma)

Name: SABUDHANA KICHADI (Jevarisi upma)
Total time: 1200 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 1 1/2 cups Sago (sabudana)-; 1/4 cup Peanuts -; 4 - 5 Green chillies -; 2 Potato medium; 3 tablespoons Ghee -; 1 - 2 sprigs Curry leaves; 1 teaspoon Cumin seeds -; to taste Salt -; drops Lemon juice - few; 2 tablespoons coconut Fresh scraped

Pavithra Mani Iyer @cook_7816041

Bangalore

This dish is new to me.Its a maharashtrian dish.They mainly make this dish during pooja times after they follow fasting.
It so yummmmmyyyyyy....
NOTE: It is high on Carbohydrate so donot have it often. If you have diarrhea or any other digestive problems you can eat this.

Pavithra Mani Iyer @cook_7816041

Saved

Ingredients

20 mins

2-serving

1 1/2 cupsSago (sabudana)-
1/4 cupPeanuts -
4 - 5Green chillies -
2Potato medium
3 tablespoonsGhee -
1 - 2 sprigsCurry leaves
1 teaspoonCumin seeds -
to tasteSalt -
dropsLemon juice - few
2 tablespoonscoconut Fresh scraped

Saved

Steps

20 mins

1

Method
2

FIRST soak the sabhudana in Night so that you can use it in the morning. Minimum it should be soaked for four hours. It should be soft when touched and they should be separate from one another.
3

Cook the potatoes with a pinch of salt. Roast the peanuts and remove their skin. Grind the peanuts and the Coconut together. Keep it aside.
4

Add Ghee in a pan, once it is hot add mustard seeds. As it splutters add jeera, slitted chilli, curry leaves.
5

Now add the potatoes and soaked Sabhudana. If you want you can add oil or Ghee. Mix it well.
6

As it turns transparent add the peanut - Coconut mixture and some salt.
7

Saute it for few minutes. Garnish with coriander leaves.
8

Once it cools down squeeze a little bit of lemon juice.