Sabudana khichdi

Sabudana khichdi was one of my childhood favourites. Not made too often in our house, I nonetheless looked forward to the times when it would be made. Not always, though- sometimes, what would emerge would be a gelatinous mass, that was difficult to stuff down your throat!
When I moved to Bombay after marriage, I discovered sabudana vada, which had all the taste of the sabudana khichdi, with the convenience of being available at practically every joint. But I still missed the khichdi, though I never had the guts to try it out for myself.
Then, I got a Maharashtrian maid, who taught me exactly how it should be done- wash the sabudana till the water runs clear, then keep it aside for a couple of hours before using. No soaking, no nothing- just washing and keeping wet. It works, and I can proudly say that this is one of the few things I make that comes out well consistently.

Ingredients:

1 cup sabudana or tapioca pearls
2 small to medium size potatoes, boiled
½ cup roasted peanuts
8-10 curry leaves (optional)

1/2 inch piece of ginger, cut fine
1 green chili

1 tsp cumin
¼ cup grated fresh coconut (optional)
½ to 1 tsp sugar or as required
2 tbsp oil
rock salt as required

Method:
Wash the sabudana well, then keep in wet condition (covered with a wet towel for 1 or 2 hours)
Boil, peel and chop the potatoes

Dry roast the peanuts. 

Put peanuts and green chili in a mixer and give it a single whiz, so it is coarsely powdered.

Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
Heat oil, add jeera and wait for it to crackle. Add ginger, and stir till the raw smell of the ginger goes away.
Add potato and saute for 1-2 minutes.
Add the sabudana, and keep stirring the mixture till the sabudana becomes translucent. 

Turn off the fire, add grated coconut and mix well.

Serve hot, with curds mixed with sugar.