A light and flavorful dish that provides energy and is easy to digest; just what you need when you're fasting.
INGREDIENTS:
150 g sabudana – sago or tapioca pearls, water as required to soak
2 potatoes – medium-sized
½ cup roasted peanuts
8 to 10 curry leaves, optional
1 teaspoon grated ginger, optional
1 green chili, chopped
1 teaspoon cumin seeds
¼ cup grated fresh coconut, optional
½ to 1 teaspoon sugar, as required
½ to 1 teaspoon lemon juice, optional
3 tablespoons peanut oil or ghee
Rock salt (sendha namak) as per taste
1 to 2 tablespoons chopped coriander leaves
METHOD:
Rinse sabudana thoroughly in water. Then leave it to soak overnight or for 3 to 5 hours in a large bowl.
Next day drain the sabudana well and keep aside in a bowl.
Boil the potatoes and when warm peel and chop them.
In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a dry grinder.
Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
Add the curry leaves and green chillies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped.
Saute for a couple of seconds till the smell of raw ginger goes away. Now add chopped boiled potato and saute for a minute.
Add sabudana. Keep on stirring often on a low flame for approx. 4 to 6 minutes.
When sabudana loses its opaqueness and starts becoming translucent it is cooked.
Don’t overcook as they might become lumpy and hard.
Switch off the flame and add lemon juice and chopped coriander leaves. Mix well. You can even add some grated fresh coconut on top.
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