
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 –
- 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.
- Repeat this steps of adding fresh water, rubbing and then draining the starchy water completely. Do this at least thrice.
- 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
- 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.
- When the sabudana is soaked well, transfer them to a colander to ensure there is no excess water left.
- Dry roast 4 tbsps peanuts until golden and aromatic. Set these aside
- Heat ghee or oil in a pan. Then add cumin, green chilies, ginger and curry leaves.
- Sauté for a minute
- Add cubed boiled potatoes. Saute them for 1 to 2 minutes
- Meanwhile mix together sabudana, salt and sugar
- Put the flame on high.
- Add sabudana to the pan. Stir and sauté for 2-3 minutes or until transparent
- Immediately remove from the heat
- Squeeze in the lemon juice, add coriander leaves & roasted peanuts.
- Mix in the lemon juice
- Serve with yogurt