This is a favourite dish of mine. A friend would get this in her lunch box every Friday of her Santoshimata fast, and she hardly had any of it to eat, because all of us ( her classmates at college) would finish it even before the lunch break. I could never make the dish well. After so many years ( decades) I saw this Dummies guide to Sabudana Kichidi here, hop over for a step by step guide. The recipe as I made it -
Sago – 1 cupGreen chilies – 2
Cumin seeds – 1 tsp
Groundnuts – 50 gms
Oil – 1 tbsp
Salt to taste
Lime – ½
Coriander leaves for garnishing
Soak the sago for about half hour
Drain the water. Add some more and gently swirl and drain again.
Do not drain totally.
Keep covered. Allow to stay for about 8 hours
The grain will be soft and swollen.
Roast the groundnut and coarsely powder
Take oil in a wok
Add the cumin seeds. Allow it to brown.
Add the green chilies
Add the sago.
Now add the groundnut powder
Squeeze lime juice onto the sago.
Remove from fire and serve hot.