Sabudana Khichadi (pronounced kit-sue-ree)

This is a delicious snack that can be found throughout India. It can be also eaten as a side. It is made from Sabudana or Sago, which is a kind of tapioca that comes from the stems of palm fronds. If you don't live in a metropolitan area that has Indian supermarkets, you can find it online here.

Serves: 4
prep time: 2 - 3 hrs.
cook time: 30 min.


Ingredients:
2 c. sabudana
1/2 t. greek yogurt
1 c. peanuts, ground (can substitute cashews)
1 large (or 2 medium) russet potato, peeled and diced thin
2 T. butter or ghee
1 t. cumin seeds
1 T. ginger, minced
1 serrano chili, seeded and minced
1 1/2 t. salt
1 t. sugar
fresh cilantro to garnish
fresh coconut, or shredded dry coconut for garnish

1. In a large bowl, cover the sabudana with water, and stir with your hands and dump the water. Repeat until clear, about three times. Cover again with water, at least a couple of inches, and soak for two to three hours, or overnight. After soaking, drain excess water.

2. Mix ground peanuts with sabudana.

3. Heat one tablespoon of ghee or oil in pan over medium-high heat. Sauté cumin seeds for one minute. Add chilis and ginger and potatoes, stir for two minutes. Add the salt. Add the sugar. Add the sabudana. Lower the heat as low as possible. Stir constantly. Cover. Stir after a minute. Cover. Continue this process for about five minutes. If it gets too dry or sticky, add a tablespoon of water. Add remaining ghee or oil. Cook until it is a pinkish brown in color.

4. Garnish with shredded coconut and cilantro. Devour and enjoy!