All those who love to cook and find out new recipes, can learn how to make sago with potatoes. This dish is very good for beating hunger. You can have it for lunch or pack it and take it to office. People in India love this recipe and call it sabudana khichdi.
Ingredients for Sago with Potatoes
Have these ingredients ready, before you start preparing the dish. You need one cup of sago seeds, a handful of groundnuts, one tablespoon of grated coconut, one teaspoon of chili powder, one teaspoon of sugar, one teaspoon of turmeric powder, two tablespoons of chopped coriander leaves, two green chilies, two teaspoons of oil, some curry leaves, one lemon, one medium-sized potato, and salt to taste. For tempering, you need one teaspoon each of cumin and mustard seeds. Choose the big variety of sago seeds for this dish. Cut the potato into small cubes.
Method for Making Sago with Potatoes
The first step of preparing this dish is washing the sago seed under the running water of a tap. Make sure that you wash away all the powdery substances of the sago. After that throw the water totally and keep the seeds aside for three to four hours. From time to time you may need to stir the seeds and add some water. This will ensure that the sago remains moist. When four hours are over, you will notice that the sago seeds will become sponge-like.
Now you have to dry roast the groundnuts. You can roast it in the microwave. Next coarsely powder the groundnuts. You don’t have to take off the peel before grinding it. Mix chili powder, ground nut powder, sugar, lemon juice, turmeric powder, and salt together.
Heat some oil in a pan. Throw in the mustard seeds, curry leaves, potatoes, and chopped green chilies. Once you notice that the potatoes have become tender, you can add the sago seeds. Mix nicely and let it simmer for about 10 minutes. By this time the sago will be cooked and it will change color. Garnish with grated coconut and coriander leaves.