Sago Khichdi In Tomato Gravy


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Put sago before you sit to eat as it will thicken if it gets cold. If you are fasting than you can use water instead of tomato

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Sago Khichdi In Tomato Gravy recipe - How to make Sago Khichdi In Tomato Gravy



Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 servings
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1/2 cup sago (sabudana)
3 tomatoes
1 potato , peeled
1 tbsp oil
1 tsp cumin seeds (jeera)
1 green chilli
1/2" ginger (adrak)
3 curry leaves (kadi patta)
salt to taste
sugar to taste
chilli powder to taste
lemon juice to taste
coriander (dhania) for garnishing
  1. Soak sago for atleast three hours
  2. Cut potato in square pieces.
  3. Make gravy out of tomato
  4. Take a kadai, put oil in it add cumin seeds.
  5. Let it crakle than add curry leaves green chillies and ginger paste.
  6. Add potato pieces, once potato are cooked add tomato gravy and water if required to make a thin gravy, salt, red chilli powder, sugar.
  7. Add sago and let it cook until it becomes translucent add lemon juice and let it cook for two mintues.
  8. Garnish with corriander and serve hot

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This recipe was contributed by Foodie #381251 on 03 Sep 2012

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