Saggubiyyam Kichidi

2 cups Saggubiyyam - wash 2 - 3 times, then put the washed sago in a broad vessel and add enough water to just cover it. Leave this for about 4 hrs or overnight. Just before proceeding to make the khichadi, first separate out the sago by running your fingers through it.
1 Potato, boiled, peeled and cubed (optional)
1 tbsp Oil / Ghee
1 tsp Cumin Seeds
1 Green Chilli, chopped
1 sprig Curry Leaves
2 tsp Salt or to taste
2 tsp Sugar
2 tbsp lightly crushed Roasted Peanuts
½ tsp Red Chili powder
2 tsp Lemon Juice

Heat the ghee in a non-stick kadai. Drop the cumin seeds, then the chopped green chilli and curry leaves. Saute 2 mins, add the potatoes, and saute another 4 - 5 mins. In the meanwhile, mix the salt, sugar, red chilli pwd and crushed peanuts with the sabudana. Add this to the kadai. Cover and cook on low or medium low heat, stirring occasionally, for about 10 mins. The sabudana should become a bit transparent by then. Add the lemon juice. Mix well continuously for 8-9 mts and turn off the heat. Serve hot/warm.