About the Recipe
Ingredients
1 cup sabudana (sago or tapioca pearls)
1½ cup peanuts
2 tablespoons ghee or oil
½ teaspoon cumin seeds (jeera)
1 sprig curry leaves
1 to 2 green chili (chopped or slit)
1 medium boiled potato (firm and not mushy)
½ teaspoon sendha namak (powdered rock salt) adjust to taste
2 tablespoons coriander leaves and 1 Lemon juice
Preparation
Wash and soak ¾ cup sabudana in ½ cup water for 2 hours.
After 2 hours, you will notice that its size has increased to almost double.
Heat ghee or oil in a pan. Add cumin seeds. Let them splutter.
Add chopped green chilies and curry leaves (optional).
Add diced potatoes. Sauté until cooked and golden.
Add the sabudana mixture.
Cook on medium heat, stirring occasionally, for 5–7 minutes or until the pearls turn translucent.
Do not overcook; otherwise, it becomes sticky.
Turn off heat. Squeeze in lemon juice, Garnish with chopped coriander. Serve hot.