Ingredients:

• 2 cups – sabodana
• 2 big Potatoes
• For Tempering:
• ¼ cup – coarse Peanut powder (the Peanuts have to be roasted first and then coarsely pounded)
• 4 tbsp – grated Coconut
• 3 tbsp – finely chopped Coriander leaves
• 2 tbsp – Ginger chilli paste
• ½ tsp – Cumin seeds
• 2 Green chillies
• 10 Curry leaves
• 1.5 tbsp – Sugar
• 1 Lemon (juice)
• masalas to be put in the khichadi
• salt to taste

Method:

1. Soak the sabodana in water for about 20-30 minutes.
2. Squeeze out the water from them and dry on a cloth.
3. Peel and chop the potatoes into very small pieces, keep them immersed in water or else they will turn black.
4. Keep this aside.
5. For Tempering:
6. Heat oil in a big kadhai.
7. Add cumin seeds and chopped green chillies.
8. When the seeds splutter add curry leaves.
9. Add the chopped potatoes and cook till tender on a very slow flame.
10. Cover with a lid; keep stirring the potatoes after every 2 minutes so that they do not stick to the bottom of the kadhai.
11. Add the sabodanas and all the masalas except the grated coconut and coriander leaves.
12. Keep stirring on a slow flame till the sabodanas are done.
13. Serve garnished with grated coconut and finely chopped coriander leaves.

Recipe courtesy of Anitha Raheja