Method for raita: Add all the ingredients except salt in a bowl and mix them well together.
Keep in refrigerator whole you make the khichdi. Add salt just before serving and sprinkle some chilly powder and serve.
Wash the sabudana 2-3 times in running water. In a bowl add the sabudana and water just enough to cover the sabudana, soak overnight or atleast 4-5 hours. Drain the water properly and keep aside.
In a pan heat the oil. Add the cumin seeds and curry leaves and let it crackle.
Add the diced potatoes, salt to taste and cook for 4-5 mins until the potato is cooked. It won’t take much time to cook since it is diced small.
Add the peanut, green chillies, brocolli, carrot, peas and cook for 3-5 mins.
Add the soaked sabudana, mix well and cook for 3-4 mins stirring it occasionally.
Take off the heat and add lemon juice, chopped coriander leaves and toss well to combine. Serve with chilled cucumber pomegranate raita.
