### TranslatedIngredients: 2 cup Tapioca Flour (Sago) - soaked in water for 1 hour,1 Potato (Aloo) - skin peeled and chopped small,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper powder,1 teaspoon Sugar,Salt - to taste,Sunflower Oil - for cooking,1/2 cup Roasted Peanuts (Moongphali) - roasted,1/4 cup Fresh coconut - grated,5 sprig Coriander (Dhania) Leaves,3 Green Chilli - chopped ### PrepTimeInMins: 130 ### CookTimeInMins: 25 ### TotalTimeInMins: 155 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Maharashtrian Style Kolhapuri Khichdi soak the tapioca pearls in water for an hour and wash and rinse well.Add some water and micro wave the tapioca pearls for 5 minutes and you can also add luke warm water to soaked pearls in a bowl till it becomes soft.Grind all the ingredients mentioned in the list to a coarse paste and mix it along with sago pearls and coat well.Heat a pan with oil, add cumin seeds and allow it splutter for 10 seconds. Add the chopped potatoes and saute them until it is cooked and crisp up. You can add turmeric powder and black pepper powder and saute also.Once the potatoes are well cooked add the tossed sago pearls in the masala and give it a toss. Add sugar and check for salt.  Switch off the heat and serve hot.Serve the Maharashtrian Style Kolhapuri Khichdi along with yogurt raita and a cup of freshly cut fruits and coffee by the side for your morning breakfast.
