Sabudana Khichadi

Recipe by Smita Rao

Ingredients:

• 1 c Sabudana (tapioca)
• 1 c Pohe
• ¾ c ground peanuts
• ½ c shredded coconut (not sweet)
• 2-½ c shredded cabbage ( 1 pkt.)
• 1 c corn
• 2 tsp salt (or to taste)
• 1 tsp red pepper
• 2 – 3 green chillies
• handful of kadhi patta (lots)
• 3 Tbsp oil
• 2 Tbsp whole cumin seeds

Method:

1. Soak sabudana in water (just up to the top of the sabudana) overnight. Let it fluff up. Spread it lightly in a wide pan.
2. Wash the pohe under water. Spread with the sabudana.
3. Add peanuts and coconut. Sprinkle salt and red pepper. Set aside.
4. In a wide microwaveable dish pour oil at the bottom and add green chillies, cumin seeds and kadhipatta. Lightly cover with wax paper only (to allow steam to escape). Microwave for 2 min.
5. Add the sabudana mix and toss in dish till well coated with the seasonings. Microwave for 3 – 5 mins.
6. Add corn and cabbage.
7. Toss all ingredients lightly. Cover and microwave for 2 – 4 mins. Check to make sure everything is cooked.

Serve warm. Serves 4 – 6.