Spicy Tapioca (Sabudana Khichdi)

• 1 cup seeds sago, preferably big ones
• 1 potato medium sized
• 1 handful peanuts
• 1 green chilli
• 1 juice lemon
• 1 tablespoon grated coconut optional
• 1 teaspoon tumeric powder
• 1 teaspoon mustard seeds each, and cumin for tempering
• 2 tablespoons oil
• 3 curry leaves
• 2 tablespoons coriander leaves chopped
• salt to taste

1. Drain water completely and leave overnight, or for a minimum of 3 to 4hours. The sago should almost double up in size.
2. Dry roast groundnuts on gas or in microwave and powder them coarsely.
3. Add salt, tumeric, chillipowder, lemon juice and ground nuts and mix well.
4. Heat oil, add mustard seeds, chopped green chilli, curry leaves and potatoes cut into fine cubes.
5. When the potatoes are almost done, add sabudana and mix well.
6. Keep on simmer for 5 to 10 minutes till sabudana is cooked.
7. Remove from fire and serve hot garnished with corinder leaves and grated coconut

sago, handful peanuts, green chilli, lemon, coconut optional, tumeric powder, mustard seeds each, oil, curry, coriander, salt

Taken from www.yummly.com/recipe/Spicy-Tapioca-_Sabudana-Khichdi_-1672703 (may not work)