Puli Aval / Tamarind Poha / Puli Aval Upma / Easy Breakfast Recipe

Puli Aval

Tempering Ingredients
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal & Channa dal - each 1 tsp
Peanuts - 2 tsp
Curry leaves few
Red chillies - 1
Slit green chillies - 2
Chopped onion ( optional) - 1 tbsp
Methi powder- a generous pinch
or Methi seeds - 5
Other ingredients
Thick Poha/Aval/Flattened rice - 2 cups
( today i have used thick red poha)
Semi thick tamarind juice - 1 cup
Water - as needed ( around 1/2 cup)
Salt to taste
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp ( optional)
Method
Take aval in a bowl add tamarind juice,salt and turmeric powder mix it well.Sprinkle water if needed for the aval to get soften.Keep it covered.
Heat oil in a pan and temper it with above ingredients.
Lower the flame add the aval and gently mix till everything is combined.Lastly add the grated coconut and switch off the stove.
Serve it hot for breakfast or enjoy at tea time!

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Green Moong Dal Idli / Green Gram Idli / Pasi Payaru Idli

Green Moongh Dal Idli

Ingredients
Green moongh dal / Whole green moongh dal - 2 cups
Whole Urad dal with skin - 1 cup
Salt to taste
Method
Wash & soak whole urad dal and whole green moongh dal together overnight
Drain out excess water and grind.Sprinkle water in intervals till you get a nice fluffy thick batter,Transfer to a wide bowl add salt mix everything well.
Cover & leave it to ferment for at least 8 hours.
Beat the batter well before making idli.
Grease idli plates pour some batter into the plate and steam till done.
Best served with any spicy chutney!

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then add some rice flour for binding, dilute the batter to a semi thick batter.
c) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.
d) You can use urad dal without skin in this recipe.
e) Grind the batter in a wet grinder if possible to get a thick fluffy batter.

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Sabudana Dosa / Sago Dosa / Javvarisi Dosa / Sabakki Dose

Sago Dosa

Ingredients
Sago / Sabudana - 1/2 cup
( use the white sago and not the nylon sago)
Rice - 1/2 cup
Curd - 1/8 cup
Salt to taste
Green chillies - 1
Ginger - a very small piece
Chopped coriander leaves - 2 tsp
Baking soda - a very small pinch ( optional)
( I did not use )
Method
Wash and soak sago and rice together overnight.
Next day take a mixi jar add the green chillies,ginger,sago and rice grind it to a very smooth batter.Do not add too much water while grinding.
Add salt,curd and coriander leaves to the ground batter and mix it well,add water if needed to get a semi thick pouring consistency.Fermentation is not needed for this dosa.
Heat a iron tawa add a ladle of batter and spread,pour some oil around,once it is cooked flip the dosa and cook till both sides are light brown.
Enjoy this dosa with any spicy chutney.

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Kollu Idli / Horsegram Idli - South Indian Breakfast Recipes

Kollu Idli / Horse Gram Idli

Ingredients
Kollu / Horsegram - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek seeds/Methi seeds - 1/4 tsp
Salt to taste
Method
Wash & soak rice and methi in enough water and soak kollu separately for 6 hrs.
Wash & soak urad dal in another bowl for 3 hours.
Kollu takes longer time to soak,so today i soaked everything overnight and ground it in the morning.
Drain out excess water from the urad dal,add it to the grinder & grind for at least 20 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Same way grind the rice,kollu and methi for at least 20 minutes to a smooth batter.The batter should be little thicker than urad dal batter.
Sometimes i grind kollu first as its little hard to grind,once it break up then i add the rice and grind everything together.
Transfer to the urad dal batter,add salt mix everything well.
Cover & leave it to ferment for at least 8 hours.
Beat the batter well before making idli.
Grease idli plates pour some batter into the plate and steam till done.
Best served with any spicy chutney!

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then dilute the batter to a semi thick batter.
c) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.

With the same above batter i made crispy Kollu Paniyaram / Kollu Kuzhi Paniyaram / Kollu Kuli Paniyaram

Kollu Paniyaram

Ingredients and Method
Heat some oil and temper it with mustard and urad dal.
Add chopped onion,green chillies and curry leaves fry till light brown.Switch off the stove and add grated coconut.Add salt if needed add this into the needed kollu idli batter and mix.
Pour oil into the paniyaram pan add a ladle of the prepared batter into the holes.
In medium high flame cook till both sides are crisp and cooked well inside.
Enjoy with any chutney you like.

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Neer Dosa / How to make Neer Dosa / Traditional Mangalorean Neer Dosa Recipe

Neer Dosa

Ingredients
Sona masoori rice / Raw rice - 1 cup
Salt to taste
Fresh grated coconut - 1 tbsp

Neer Dosa

Method
Wash rice 2 times,pour fresh water and soak it for 4 hours.I soaked it overnight as i was making it in the morning for breakfast.
Add the soaked rice and coconut in a blender pour water and grind it to a fine smooth batter.
Add salt and water as needed to dilute.The batter must look like a thin rawa dosa consistency.
Heat a iron tawa, grease it slightly pour the batter and swirl to spread the batter.Cover it with a lid and cook.Fold and remove,do not stack the dosas as they will stick together.
Enjoy these hot dosas with chutney or any side dish you like.

Note:
a) Always use an iron tawa and must be hot each time you pour the batter.
b) Make sure your batter is very thin for best result.
c) Cook only one side do not flip like the regular dosa.
d) Pour the batter like you make the rawa dosa from outer to inside,these will not have a perfect round shaped dosa.
e) Some add a teaspoon of onion while grinding the batter for extra taste.
f) Fermentation is not needed for this dosa.
g) Each time mix the batter and pour the dosa,the rice particles tend to settle at the bottom.


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Sprouts Poha / Moong Sprouts Poha Recipe / Flattened Rice With Green Gram Sprouts / Easy Breakfast Recipes

Sprouts Poha

Ingredients
Poha / Flattened rice - 2 cups
( use semi thick variety)
Sugar - 1/8 tsp ( optional)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Hing - a generous pinch
Chopped onion - a handful
Chopped tomato - 1 small
Chopped Curry and coriander leaves
Chopped ginger - 1/8 tsp
Lemon juice - 3 tsp
Green gram sprouts - 1/2 cup
Tempering
Oil - 5 tsp
Mustard - 1 tsp
Urad dal and Channa dal - each 1 tsp
Jeera - 1/2 tsp

Method
Sprinkle some water on poha mix well and keep it for 2 to 3 minutes.
Heat oil in a pan add mustard,channa dal ,urad dal and jeera fry till they crack.
Add onion,ginger and curry leaves fry till onions are light brown.
Add tomato and mix for a minute.Add salt,turmeric powder,red chilly powder and hing give a mix and add the green gram sprouts.Mix till everything is combined.
Add the poha and toss them well,if the poha is dry sprinkle some water and toss again.
Lastly add the sugar,lemon juice and coriander leaves,mix well and switch off the stove.
Serve hot as a breakfast or at tea time.

Note:
a) Green chillies can be added instead of red chilly powder.
b) You can add peanuts or cashew nuts to the tempering.
c) Do not add thin poha they will get mushy when you sprinkle water.Try to use thick or semi thick variety.
d) You can also add vegetables to make it more interesting.


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Rava Dosa / Onion Rava Dosa / Instant Rava Dosa / Crispy Rava Dosa / Rava Roast

Rava Dosa

Ingredients
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Maida / All purpose flour -1/4 cup
Sour curd-1tbsp ( optional)
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Chopped curry and coriander leaves - 1 tsp each
Water - as needed ( about 3 cups)
Oil as needed to cook the dosa

Rava Dosa

Method
Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency,make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil,take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa ( see picture).The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown.Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.

Note:
a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom.After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.



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Puli Pongal / Tamarind Pongal / Tangy Pongal

Puli Pongal

Tempering
Sesame oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Red chillies - 2
Mor milagai - 4 small variety
Slit green chillies - 2
Pea nuts - 1 tbsp
Hing - 1/4 tsp
Curry leaves few
Other ingredients
Raw rice - 1 cup
( put it in a mixi jar and dry grind to a rava consistency or wash the rice once then put it in a strainer and leave it for 10 minutes and then dry grind to a rava /coarse consistency)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind - a small gooseberry size
( soak it in hot water,strain and remove the pulp)
Water 3 & 1/2 cups
( pour this water into the tamarind pulp and keep it aside)
Sesame oil - 1 tsp
(pour it on top of the cooked pongal)
Curry leaves and peanuts few for garnish

Method
Heat oil in a pressure cooker temper it with above ingredients.
Pour the tamarind juice and water mixed together,add salt.
Add the broken rice/rava and mix.Close with a lid and pressure cook till done.
Cool and open the lid add 1 tsp of sesame oil and mix.
Garnish with curry leaves and fried peanuts.
Best served with papad and raita.


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Vendhaya Kanji Recipe / Methi Seeds Kanji / Porridge With Rice & Fenugreek Seeds

Vendhaya Kanji

Ingredients
Sona masoori rice - 1/2 cup
Moongh dal - 1 tbsp
( I have used split green moongh dal with skin)
Vendhayam / Methi seeds / Fenugreek seeds- 1 tsp ( heaped)
Salt to taste - 1 tsp ( heaped)
Garlic - 10 cloves
Jeera/Cumin seeds - 1/4 tsp
Freshly grated coconut - 3 tsp
Water - 5 cups

Vendhaya Kanji

Method
Add washed rice,dal and methi into a pressure cooker,to this add all above mentioned ingredients.
Pour water and pressure cook till rice is cooked very soft.
Cool and open the pressure cooker lid mash the kanji using a ladle or masher.
Serve them hot with any thogayal/chutney of your choice or mor milagai or papads/appalams.

For Thogayal / Chutney recipe click HERE
For Ulundhu Kanji / Urad dal porridge recipe click HERE

Note:
a) You can also add coconut milk instead of freshly grated coconut.


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Aloo Puri Recipe / Aloo Poori Recipe / Potato Poori Recipe

Aloo Poori

Ingredients
Boiled and grated aloo/potato - 2 medium size
Wheat flour - 2 cups
Sooji/Semolina - 2 tbsp
Salt to taste or 1/2 tsp
Ajwain - 1/2 tsp
Cumin powder - 1/4 tsp
Sesame seeds - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Finely chopped green chillies - 1
Chopped coriander leaves - 1 tsp ( optional)
Water as needed
Oil - 1 tsp for dough and for deep frying as needed

Method
Boil potato peel the skin and grate it.
Take a wide plate add all the above ingredients except oil and water mix everything well.
Slowly sprinkle water little by little and make a tight tough.
Add 1 tsp of oil to the dough knead once and cover it and rest for 15 minutes.
Divide the dough into equal size balls,dust it with some wheat flour and roll it out to a semi thick disc.Do not roll it too thin.
Heat oil in a pan and slide the pooris into the hot oil.Slightly press all sides for the pooris to puff up.
Turn it other side and once both sides are light brown remove it on a kitchen paper.
Enjoy these hot pooris hot with any side dish of your choice.



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Spot Idli Recipe / Crispy Podi Idli Hyderabadi Recipe / Famous Hydrabadi Spot idli / Crispy Podi Idli

Spot Idli

Ingredients for tempering
Butter - 2 tbsp
Oil - 2 tsp
Mustard - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Chopped garlic - 1
Chopped onion - 1/2 cup
Chopped tomato - 2
Curry and coriander leaves - few
Chopped green chillies - 1
Other Ingredients
Idli batter - as needed
( I used 3 big ladle of batter)
Salt to taste
Kashmiri chilly powder - 1/2 tsp
Idli podi / Idli Milagai podi / Gun Powder - as needed
( I used 3 tsp heaped )

Method
Heat butter and oil in a iron skillet temper it with mustard and jeera.
Now add onion,tomato,green chillies,garlic and few curry leavese,fry till tomatoes are soft.
Add the salt,idli podi and red chilly powder mix it well,divide the portion into 3 equal parts and spread it slightly.
Add a ladle of batter on top of each masala,make sure the masala is coved, sprinkle some idli powder on top cover it with a lid.
In low flame cook this till the idli is well cooked.Gently flip the Idli ,pour some oil and cook the other side till its crisp.
Garnish with coriander and curry leaves and serve them hot.


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Akki Roti Recipe / Rice Flour Roti Recipe / Nugge Soppu Akki Rotti / Drumstick Leaves Rotti /Indian Bread With Drumstick Leaves

Akki Roti

Yields : 6
Ingredients
Rice flour - 1 & 1/2 cups
Salt to taste
Chopped moringa/Drumstick leaves - 1/2 cup
Chopped onion - a handful
Crushed garlic - 1 ( optional)
Chopped green chillies - 1
Grated ginger -1/2 tsp
Jeera/Cumin seeds - 1 tsp
Grated fresh coconut - 1 tbsp
Hot water as needed
Oil to cook
Method
Add all the above mentioned ingredients in a bowl except oil and water.
Slowly add hot water and make a thick dough.Divide into 6 small balls.
Grease a plastic sheet take a ball and gently press to make a semi thick disc,make a small hole in the middle.
Heat a tawa/griddle and cook these roti with little oil smeared on both sides.
Toast till the roti are light brown on all side.Do not over cook as they will become hard.
Serve them hot with any chutney you like.

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Masala Dosa Recipe / How to Make Masala Dosa / Potato Masala Recipe For Dosa / Filling For Dosa

Masala Dosa

Click HERE for dosa recipe

Ingredients for the filling ( Potato Masala)
Boiled and mashed potato - 1 large
Chopped onion - a handful
Chopped green chillies - 2
Chopped curry and coriander leaves - 1 tbsp
Frozen peas - 1/8 cup
Chopped ginger - 1/4 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice 3 drops
Tempering
Oil - 2 tsp
Mustard,Urad dal - together 1/2 tsp
Chopped cashew nuts - 6
Hing - a pinch
Method
Heat oil in a pan and temper it.
Now add the onion and green chillies fry till its light brown.
Now add ginger,few curry leaves and peas and saute for couple minutes.
Lastly add salt,turmeric powder and mashed potato mix well till everything is combined.
Switch off the stove add lemon juice and curry and coriander leaves.
You filling is ready for Masala Dosa.Place a spoon of masala inside crispy dosa fold and serve them with any chutney of your choice.

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Rava Kozhukattai Recipe / Rava Mini Kolukattai / Rava Ammini Kozhukattai Recipe / Sooji Kozhukattai Recipe

Rava Kozhukattai

Ingredients
Roasted Sooji/Semolina/Rava - 1/2 cup
Water - 1 cup
Salt to taste
Oil - 2 & 1/2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Jeera/cumin - 1/8 tsp
Hing - a generous pinch
Chopped green chillies - 2 small
Curry and coriander leaves for garnish
Grated coconut - 1 tbsp
Method
Dry roast rava in a pan till it slightly changes colour.Do not fry too much and burn them.
Boil water in a pan add 1/2 tsp of oil and some salt reduce the flame and add the sooji slowly and start mixing it.Make sure they don't form lumps.Cook till rava has absorbed the water.
Switch off the stove cover it with a lid and let it cool.While still warm slightly knead the dough.
Apply oil to your palm and roll out the mixture into small marble size balls.
Steam these ball for 2 to 3 minutes and keep it aside
Heat oil in a pan and temper it with mentioned above ingredients.
Now add the steamed ball and gently toss them.
Lastly add the grated coconut,curry & coriander leaves,give a quick stir and switch off the stove.
Serve them warm for breakfast or have it as a starter.

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Gojjavalakki / Huli Avalakki / Poha puliyogare / Aval Puliyodharai - Udupi Recipes

Gojjavalakki

Ingredients for spice powder
Dhania/Coriander seeds - 1 tsp
Byadgi red chillies - 1
Pepper - 1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Fenugreek seeds/Methi - 1/8 tsp
Method
Dry roast the ingredients till light brown.Cool and make a fine powder.

Ingredients for tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal -1 tsp each
Ground nut - 2 tsp
Sesame seeds - 1 tsp
Red chillies - 1
Hing - a pinch
Curry leaves few
Grated coconut - 3 tsp
Method
Heat oil and add all above ingredients except coconut.
Fry till light brown,switch off the stove and add the coconut and mix.

Other ingredients
Thick Poha - 1 cup
( grind to a coarse powder)
Salt to taste
Turmeric powder - 1/8 tsp
Red chilly powder - 1/4 tsp
Jaggery - 1/2 tsp
Semi thick tamarind water - 1/4 cup
Water - 3/4  cup
Oil - 1 tsp
Method
Take a wide bowl add the ground poha,salt,turmeric powder,red chilly powder,ground spice powder,one teaspoon oil,jaggery,tamarind water and water.Add more water if you think its dry
Mix everything well cover and rest for 10 minutes.Using your fingers crumble,this will look like bread crumbs.
While the tempering in still hot add this poha mixture and mix it well.
Serve it for breakfast or at tea time.
Note:
a) Make sure you use thick poha,do not grind too fine it should be a coarse rava consistency.
b) You can use ready made puliyogare powder or rasam powder instead of above mentioned spice powder.
c) Do not switch on the stove after adding the poha mixture into the tempering.Mix it in the heat of the hot tempering.
d) Adjust sweetness and sourness according to your taste buds.

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Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe

Semiya Upma

Ingredients for tempering
Oil - 4 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1 tsp
Cashew nuts - 6 broken
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Boiling water 1 & 1/2 cup
Salt to taste
Sliced onion - a handful
Slit green chillies - 2
Grated or chopped ginger - 1/4 tsp
Carrot - 1 small cubed
Peas - 1/4 cup
Curry leaves few
Ghee - 1 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies,ginger fry till onions change colour.
Add the vegetables and salt saute for couple minutes.
Add the roasted vermicelli and boiling water mix well cover it with a lid.
Cook till done switch off the stove add ghee and curry leaves.
Mix and serve hot with pickle or chutney.
Note:
a) If you are not adding water add 1 & 1/4 cup boiling water for 1 cup vermicelli.
b) Add vegetables of your choice.
c) Roasting the vermicelli is very important to avoid upma  getting mushy.
d) A perfect kids lunch box recipe.

Click HERE for Brown Rice Vermicelli Upma.

Brown Rice Semiya Upma

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Arisi Upma / Rice Upma / Rice Rava Upma - South Indian Breakfast Recipes

Arisi Upma

Tempering ingredients
Coconut oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Other ingredients
Sona masoori rice / raw rice - 1 cup
Thoor dal/Thur dal - 1/8 cup
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp
Water - 3 & 1/2 cups
Method
Wash the rice twice and spread it on a cloth for it to dry may be 15 minutes.
Dry grind to a rava consistency and keep it aside.
You can also slightly dry roast the rice and grind it coarse .
Dry grind dal,pepper and jeera also to rava consistency,mix it with rice rava and keep it ready
Heat a pressure cooker add oil and temper it with above ingredients.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the dal rice mixture and stir it to make sure there are no lumps.
You can also make this upma in a kadai.for time saving i have used pressure cooker.
Close it with a lid and leave a whistle and switch off the stove.
Open the lid add 1 tsp of coconut oil few curry leaves mix and serve hot with any chutney.

Note:
a) The rice/dal mixture can be stored in fridge and its handy to make arisi upma.
b) Make sure its a coarse rava consistency.

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Sabudana Khichdi /Sago & Green Moongh Dhal Khichdi / Sago Moong Dal Khichdi / Sabudana Mung Bean Khichdi

Sabudana khichdi

Ingredients
Sago/Sabudana -1 cup
(pour water just to cover the sago,mix & leave it overnight or for 4 to 5 hours.Next day the sago would have absorbed the water & looks puffed up.I used the big pure white variety)
Green moongh Dal-1/4 cup
(soak it overnight & cook it with little salt)
Powdered ground nuts-1/4 cup
Salt to taste
Turmeric powder-1/4tsp
Lemon juice-1/2tsp
Tempering
Oil-3tsp
Jeera/cumin seeds-1/2tsp
Curry leaves-few
Hing-1/4tsp
Chopped green chillies-1 or 2

Method
Heat oil in a pan temper it with above ingredients.
Reduce the flame & add the sago,mix it well.Next add the cooked green moongh dal ,salt & turmeric powder,toss it well.
Now add the powdered ground nuts & mix till everything is combined.
Switch off the stove & add the lemon juice & serve it warm.

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Avocado Poori Recipe

Avocado Poori

Ingredients
Whole wheat flour-1 & 1/2 cup
Avocado-2
( scoop out the pulp and mash it)
Red chilly powder - 1/4 tsp
Salt- to taste
Jeera/Cumin powder-1/8tsp
Turmeric powder-1/8tsp
Oil to deep fry
Method
Put all the above ingredients together in a bowl.
Sprinkle very little water & make a soft dough.
Take small balls,roll it out into semi thick circles.
Heat oil in a pan & deep fry them both sides till light brown colour.
Serve it hot with any side dish.
Note:
You can you the same dough to make roti/Chapathi.
Avocado gives softness to you dough.
To keep the dough from discolouring follow this TIP.

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Sabudana Khichdi In Green Masala / Sago Khichdi / Sabudana Khichdi - Mahashivaratri Recipe

Sabudana Khichdi

Ingredients
Sago/Sabudana/Tapioca pearls- 1 cup
( wash it once and add 1 cup of water and keep it covered in the fridge overnight.Next day you will see all the water as absorbed and the sago is well soaked.Drain out any excess water using a strainer.Rest it for 10 minutes before making the Khichdi )
Green Masala
( grind a handful of fresh coriander leaves,2 green chillies and a small ginger to a smooth paste)
Salt to taste
Potato - 1 cubed
( fry the potatoes in 2 tsp of oil in low flame till its light brown on all sides)
Dry roasted and powdered ground nuts - 1/2 cup
Lemon - 1 tbsp
Tempering
Oil - 2 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Groundnuts- 1/8 cup
Hing - pinch

Sabudana Khichdi

Method

Heat oil in a non stick pan or kadai temper it with jeera,hing,groundnuts & curry leaves.
Add the sago and the green masala,gently toss them well till everything is well combined.
Now add the powdered ground nuts and the roasted potatoes,mix well.
Switch off the stove add the lime juice and give a quick mix.
Serve it hot garnished with curry leaves.

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