Sago pichadies are famous among vegetarians. They are crisp and crunchy and are served best with rice. Today we are going to show this amazing recipe.
To start with, pour oil into a pan and add sago. Fry till it pops up. Fried Sago can be kept aside soaked in water, for at least half-an-hour.
To cook the curry, first pour 2-3 tbsp of oil into the pan, add a tsp of Mustard seeds and let it splutter. Add chopped chillies and curry leaves into the pan and let it cook for a minute. Lower the heat and add beaten curd into the pan. If required, you may add water to attain desired consistency. Keep sautéing to prevent the curd from separating. Add salt to taste. Meanwhile drain the formerly cooked sago solids from water and add to the pan. Let it cook for 2 minutes and your Sago Pichady is Ready to Serve.