Sabudana Khichdi

          Sabudana or Javarisi (Tamil) are those white, pearl like balls, also known as tapioca pearls made from the starch extracted from the pith of sago palm stems. Until before marriage, I have had this only in payasam or kheer, had never even heard of this khichdi. I came to know about this from a Marathi friend's mother, who used to have this on those days, that she fasted, even then I didn't fancy this much. Only later, when I made the vadas with this, I liked it so much that I tried the khichdi again, and this time, I loved it. This is such an easy breakfast, if only, you remember to soak it the previous night, it tastes awesome with the potatoes and the roasted peanuts..

Need To Have

• Sabudana - 2 cups
• Roasted Peanuts - 1/4 cup
• Potato - 1 large
• Dried Red Chilli - 1
• Green Chillies - 3
• Grated Coconut - 1 tablespoon or more
• Chopped Coriander Leaves - 1/4 cup
• Curry Leaves - 6
• Mustard Seeds - 1/4 teaspoon
• Cumin Seeds - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Lemon Juice - from 1/2 a lemon

Method
          Wash and soak the sabudana, the previous night, in just enough water ( about 1 + 1/2 cup). In the morning, it would have soaked all the water and it will be dry and soft. Chop the potatoes into small cubes, slit the green chillies and coarsely pound the skinned peanuts. Heat oil, add the mustard and cumin seeds, once they stop spluttering, add the curry leaves and both the chillies. Now, add the potatoes and salt and saute on low heat, till the potatoes are cooked, add the asafoetida, sabudana, keep mixing till the sabudana starts to look shiny ( about a couple of mins). Lastly add the peanuts, coconut and coriander, mix it well and remove. Add the lemon juice and serve it as such or with some sweetened curd.
Sending it to Srav's Cooking Concepts for the Vegan Diet - Only Plant Based event and
                to Shama's Easy2cook Recipes for Sara's Cooking With Love - Granddad Series event.

Note
Don't mix the sabudana for too long, it'll become one gooey mess.
Can finely chop the green chillies and add for a spicier version, I prefer it this way.