Ingredients–

• 1 cup sabudana
• 1/4 cup peanuts
• 2 tbsp ghee or oil
• 1/2 tsp cumin seeds
• 1 sprig curry leaves
• 1 tsp finely chopped ginger
• 1-2 green chillies, finely chopped
• 1 medium boiled potato
• Salt to taste
• 2 tbsp coriander leaves, finely chopped
• 1/2 tsp sugar
• 1 tbsp lemon juice

Method –

1. Add sabudana to a wide bowl and pour 2 to 3 cups of water. Rub them well with your fingers and drain the water completely.
2. Repeat this steps of adding fresh water, rubbing and then draining the starchy water completely. Do this at least thrice.
3. Then pour ¾ cups fresh water and soak them for 4 to 6 hours or until softened. You can also leave them overnight. Just make sure that the water level remains below the sabudana
4. After 4 to 6 hours, check if the sabudana is soaked well and softened by pressing a few pearls in between your thumb and fore finger. Well soaked sabudana will get mashed well and completely.
5. When the sabudana is soaked well, transfer them to a colander to ensure there is no excess water left.
6. Dry roast 4 tbsps peanuts until golden and aromatic. Set these aside
7. Heat ghee or oil in a pan. Then add cumin, green chilies, ginger and curry leaves.
8. Sauté for a minute
9. Add cubed boiled potatoes. Saute them for 1 to 2 minutes
10. Meanwhile mix together sabudana, salt and sugar
11. Put the flame on high.
12. Add sabudana to the pan. Stir and sauté for 2-3 minutes or until transparent
13. Immediately remove from the heat
14. Squeeze in the lemon juice, add coriander leaves & roasted peanuts.
15. Mix in the lemon juice
16. Serve with yogurt