Sabudana Khichadi

Prepare the sabudana per my mom’s foolproof technique.

Combine all the ingredients for the Marination Mixture along with the prepared sabudana and mix well. Skip the two chili powders, if making traditional version with green chilies.

Let the mixture marinate for about 30 minutes to an hour on the counter.

Making the Stir-fry

Heat ghee or oil in a deep sauté pan over medium heat and add cumin seeds. If using green chilies, add them along with the cumin seeds.

When the seeds start to splutter, add the potatoes (rehydrated kees, frozen hashbrowns or diced boiled potatoes) and sauté for a couple of minutes.

Add the sabudana mixture and stir to combine everything well.

Adjust the salt, sugar and red chili powder seasonings.

Simmer covered for 10-15 mins, stirring occasionally.

Garnish with grated coconut and chopped cilantro and serve warm along with lemon/lime wedges and a side of yogurt or cucumber raita.