Ingredients
•
|
Sago
(sabudana)
|
1
1/2 cups
|
•
|
Peanuts
|
1/4
cup
|
•
|
Green
chilies
|
4-5
|
•
|
Potato
|
1
medium
|
•
|
Ghee/oil
|
3
tablespoons
|
•
|
Curry
leaves
|
1
sprig
|
•
|
Cumin
seeds
|
1
teaspoon
|
•
|
Salt
|
to
taste
|
•
|
Lemon
|
Cut
into quarter peices
|
•
|
Fresh
coconut scraped
|
2
tablespoons
|
•
|
Fresh
coriander leaves
|
a
few leaves
|
Method
1. Wash sabudana two to three times and then soak in one-cup water
for minimum three to four hours. Sabudana grains should be separate and moist.
2.
Roast peanuts lightly, peel off the skin and then grind
coarsely.
3. Wash green chilies, remove stem and then chop finely. Wash and
chopped coriander leaves. Peel and wash the potato and cut into half cm. cubes.
4.
Now, heat ghee/oil in a pan, add cumin seeds, when it crackles add curry leaves, and
chopped green chilies.
5.
When the green chillies change color add the potato cubes. Cook till the
potatoes are done.
6.
Add ground peanuts and sauté for a few seconds.
7.
Add sabudana, stirring well. Sprinkle a little water, add salt
and mix well.
8. Keep it covered with a lid on a low flame. You will know that
the sabudana is done when each sabudana turns translucent.
10.
Serve hot(for those who like it, you can garnish it with some
grated coconut and a quarter piece of lemon)
