Ingredients

3/4 cup small sabudana, 1/2 tsp cumin seeds 2 green chopped chillies,  5-7 curry leaves 1/4 tsp garam masala, 2 medium boiled potatoes, 1/3 cup roasted peanuts, 3 tbsp grated dry coconut 1/4 tsp turmeric powder, 2 tsp fresh lemon juice 2 tbsp chopped coriander leaves, 2 tsp sugar, Salt, 2 tbsp oil, 1/2 cup water

Heat oil in a heavy bottomed kadai or non-stick pan on medium flame

-Add cumin seeds to hot oil,  When cumin seeds turn golden brown, add green chilies and curry leaves and sauté for 10 seconds

-Add sabudana and mix well. Cook for 2-3 minutes, stirring continuously

-Add turmeric powder, salt, Cook on medium flame 7-8 minutes till sabudana turns translucent

- Add boiled chopped potatoes, crushed peanuts, grated coconut, lemon juice, sugar and garam masala

-Mix well and cook for 3 minutes, Turn off the gas. Transfer khichadi to a bowl and garnish with coriander leaves.