Ingredients8 h 30 m servings 613 cals
- In a bowl, soak the sago 8 hours, or overnight, in enough water to cover.
- Melt the ghee in a large saucepan over medium heat. Reduce heat to low, and mix in the green chile peppers and cumin seeds. Cook and stir until browned.
- Stir the sago, peanuts, and coconut into the saucepan. Over medium heat, cook and stir about 10 minutes, until sago is crisp. Mix in the sugar and salt. Top with yogurt, and garnish with cilantro to serve.
Per Serving: 613 calories; 32.7 g fat; 76.2 g carbohydrates; 6.2 g protein; 67 mg cholesterol; 36 mg sodium. Full nutrition
ReviewsRead all reviews 3
Always dry the sago well on paper towels after soaking overnight & before cooking. I also like to add a potato and cover and cook it along with the chili and cumin.
We make sago khichdi without the coconut, but we add pieces of fried potato, sort of like mini french fries. Also we use mustard seeds and curry leaves instead of cumin and cilantro. Your recipe...