Savoury Sago

Sago are little pearls of starch, called Sabudana in India and often used interchangeably with Tapioca. While in most parts of the world, Sago is often dished up as a sweet, sticky pudding, India has a tastier alternative as well.

So today, my kitchen is dishing up a savoury version of sago. Or as we call it,

SABUDANA KHICHDI

Ingredients you will need:

Sago - 1 cup

Roasted Peanut powder - 1 and 1/2 cup

Green Chillies - 3 (roughly chopped)

Oil - 1 tsp

Cumin seeds - 1/2 tsp

Salt - to taste

Sugar - a pinch

So lets start by washing the sago with boiling water. Do it a couple of times, drain and keep aside. When it swells and softens, it is ready to use!

Mix the peanut powder with the softened sago and separate the sticky sago grains as you go along. (You may have to get your hands dirty for this!)

Heat oil in a wok and throw in the cumin. When it splutters, add the green chillies and fry lightly.

Now add the sago-peanut mix and toss it all around.

Add the salt. Mix well. Lower the heat and cover.

Let it cook for 10 minutes, stirring constantly in between.

How do you know its done? Well, when the colour darkens, the grains separate and lose their stickiness, and the whole mixture leaves the side of the pan...you know you are good to go.

Jus toss in the sugar and serve piping hot!!

You can enjoy it with some chilled plain yogurt, or just as is. And if you wanna add a little extra punch, jus throw in a diced, boiled potato while d chillies cook and follow through the same as the above.