This dish is another addition to preparations with sago/sabudana/javarisi/tapioca pearls.Another innovation from
Like any other day was getting ready to make my family’s favourite dish ‘sago with potatoes and peanuts’
SAGO,POTATO,PEANUT KHICHIDI but revised my menu when I saw the palak leaves lying in the kitchen countertop
to be included for lunch.Palak /spinach leaves are highly nutritious,and in this awakened awareness for healthy food
we have to include lots of greens in our diet.
Now to the recipe…
1 cup sago (washed and soaked overnight )
1 onion chopped fine
1/2 tsp chilli flakes
1 small tomato
2-3 tbsp ghee or oil
salt to taste
2-3 tbsp cheese or paneer grated(optional)
1/2 tsp sugar
Ground to a coarse paste
A handful of spinach leaves
1 tsp cummin seeds
1 green chilli
1-2 cloves garlic
1 tsp mustard seeds
1-2 dry red chillies
a pinch of asafoetida
Heat oil and temper with listed ingredients .
Next add the onions ,salt and sauce till light brown.
Add chopped tomato and the green paste and sugar (to retain the colour)and saute for about 5 minutes.
Next add the chilli flakes and the soaked sago.
Mix well till well corporated.Cover and cook on a low flame till the pearls look glossy and cooked.Stir once after
Once it is cooked, add cheese and serve with raita, or chutney.
Note: Another variant of this recipe can be mixed with potatoes,peanuts,and palak. (like the recipe in the link above )