Pink Sabudana Khichadi - Delightful twist to the traditional khichadi using beetroot which imparts lovely pink 💗 colour.
One cup Sabudana ( sago)
1/2 cup coarsely ground roasted peanuts
1 large cubed boiled potato
2/3 tbsp beetroot juice
3-4 green chilies
Handful coriander leaves
1/2 tsp cumin seeds
2 tbsp Desi ghee (Sajuk tup)
Salt to taste
Soak sabudana for one hour in water .
Soak few sago pearls with beetroot juice and remaining in plain water.
Strain in after an hour in a vessel for 2-3 more hrs. All the water should be soaked by then. Sometimes this depends on the quality of sabudana.
Some sabudana takes more time to soak. When pressed between two fingers it should feel soft and dry. This indicates that the sabudana is well soaked for khichadi. Too much moisture makes the khichadi sticky.
Mix the coarse peanuts into sabudana & add some salt.
Heat ghee in a pan. Add cumin seeds, green chilies & saute it. Now add boiled potato & saute for a while. Add some salt for the potatoes.
Now add the prepared sabudana in the pan. Gently mix till the sabudana becomes transparent. This should take 2-3 minutes. Take care it doesn't stick to the sides of the pan (non stick pans work best)
Garnish with fresh coconut or lime according to taste. Can be served with plain or sweetened curds.Sabudana Khichadi is ready within no time !!