1. Soak sabudana in plenty of water for 2 hours. 2. Drain completely. 3. Keep aside for 1 hour. 4. Boil potato pieces in water until tender. 5. Drain and keep aside. 6. When your ready to start preparing the khichdi, heat oil in a skillet. 7. When hot, add the cumin seeds, curry leaves and green chillies. 8. Allow the cumin seeds to splutter. 9. Once they stop spluttering, add the boiled potato pieces and turmeric powder. 10. Mix well. 11. Saute brifely. 12. Take care to see that the potatoes do not stick to the bottom of the pan. 13. Mix well. 14. Add sabudana. 15. Stir it in well. 16. Add lemon juice. 17. Mix in nicely. 18. Remove from flame. 19. Garnish with coconut and corriander leaves. 20. Serve hot with low-fat plain yoghurt on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
