Sabudana Kichidi / Javvarisi Upma

Ingredients
Sabudana -1/2cup

Buttermilk-1/4cup

Potato(small)-1

Turmeric powder-1/4teaspoon

Oil-1tablespoon
Ghee-1teaspoon

Mustard seeds-1/2 teaspoon
Cumin seeds-1/2teaspoon

Curry leaves-few

Green chilly-1
Fresh coconut scrapping-1tablespoon
Cilantro to garnish
Salt

To Roast & coarsely grind

Roasted peanuts-1/4cup

Red chillies-3

Method

Wash the sabudana 2-3 times in water, and soak it in buttermilk for 2-3 hours. (time to time check whether the sabudana remains wet,otherwise sprinkle some water,be sure that sabudana is wet all the time.

Roast the peanuts and red chillies without burning, grind it to a coarse powder.

Chop the potato into small chunks. Slit the green chilly.

Heat oil+ghee in a wide wok, make the tempering with mustard seeds and cumin seeds. Add the curry leaves, followed by potato chunks and turmeric powder. Close the wok and cook till the potato's are half done.
Add the sabudana with enough salt, mix everything together, close the wok and cook till the sabudana gets cooked. Open the pan in between and stir the kichidi in equal intervals.
For me it took 7-8 minutes for this, but the time may vary according to the amount of sabudana you cook.

Finally add the peanut-red chilly powder, give it a quick stir and switch off the flame after a minute. Add the coconut and cilantro, mix well.
Squeeze fresh lemon juice just before serving.

serve it warm! We had it with hot n sweet tomato sauce! :)