Savoury sago with chilli, coconut and peanut

Name: Savoury sago with chilli, coconut and peanut
Yield: Serves 4
Cuisine: India
Ingredients: 25 g/1 oz/2 tbsp unsalted butter; 15 ml/1 tbsp sunflower oil or light olive oil; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; salt, to taste; 115 g/4 oz roasted, unsalted peanuts, crushed; 200 g/7 oz potatoes; 275 g/10 oz sago; 1 medium onion, finely chopped; 2 fresh green or red chillies, chopped (deseeded if preferred); 50 g/2 oz desiccated (dry unsweetened shredded) coconut; 5 ml/1 tsp cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Sago is a very underused ingredient, and this recipe, known as Sabudana Khichdi, will surprise as well as delight your palate. It is delicious and very quick to make once you have soaked, drained and rinsed the sago. It makes a very satisfying main meal and the peanuts add plenty of protein to the dish.

Ingredients

275 g/10 oz sago
200 g/7

Asia
India
Central India
Main course
Gluten-free
Vegetarian

Method

Soak the sago in water for 45 minutes, then drain and rinse. Leave to drain.
Peel the potatoes, then cut them into 2.5cm/1 in dice. Soak for about 10 minutes, then drain and dry with a clean dish towel.
Heat the butter a