Yield: 2 Servings
1 cup Sabudana
1 cup Water to soak Sabudana
2 tbsp Oil
1/2 tsp Cumin Seeds
1 Sprig Curry leaves
4 Green chili (crushed)
1 cup Potatoes, diced
1/4 cup Peanut powder
1 tbsp Lemon juice
Salt to taste
1 tbsp Cilantro, chopped
Rinse sabudana under water until water turn clear.
Add 1 cup of water to the rinsed sabudana, soak it for at least 4-5 hours.
Heat oil in a pan on medium heat, add cumin seeds, curry leaves, crushed green chili and diced potatoes. Add salt and combine well.
Cook for 6-8 minutes stirring often until potatoes are almost cooked.
Add the drained sabudana to the pan along with the peanut powder and mix until well combined.
Cook for few minutes until most of the sabudana become translucent.
Turn off the stove, add lemon juice, fried peanuts and cilantro. Combine well.
Serve sabudana Kichidi warm.