Method:
1. Wash 250g sago several times till the powdery stuff floating at the top is drained away. It's this stuff that makes the khichadi sticky. Soak overnight
2. Keep the water level 1/2 above while soaking. Next day they will become soft. If you feel they are still hard, sprinkle some more water and mix up and down with hands. Keep aside for some time.
3. If there is excess water drain it out and add salt and sugar to taste.
4. Add Peanuts-[ fried, skin removed & grounded coarsely]- 2-3 tbsp. Mix with the sagos.
5. Heat oil or 2tbsp ghee, mustard seeds, jeera, 4-5 curry leaves, 3-4 green chillies and haldi.
6. Add the sago & mix well. Cover and allow to cook for 5 mins on a low flame. (Stir Again )
7. Garnish with coriander leaves and serve.
( Edited by Shashi )
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