Recipe

from Cookie's Kitchen

Serves 4

Ingredients

1 cup Sabudana/Sago pearls

1 Onion - chopped

1 Green chilli - finely chopped

7-8 Curry leaves

1 cup dry roasted unsalted Peanuts

1/2 cup chopped coriander leaves

1 Potato - peeled and cut into cubes

1 tbsp Vegetable oil

1 tbsp Cumin Seeds

3/4 tsp Turmeric Powder

2 tbsp Lemon juice

1/2 tsp Red Chilli Powder

2 tsp Sugar

Salt to taste

Method

Soak the sabudana overnight in a bowl with enough water to cover its surface. They need to be soaked atleast for 5-6 hours, overnight is best. The Sabudana becomes soft and spongy and will expand after being soaked, the quantity is doubled.

Drain the sabudana, then sprinkle chilli, turmeric, salt, sugar and lemon juice on it. Let it stand for 10 minutes. Heat the oil in a pan and add the cumin seeds and curry leaves. When the cumin seeds darken in colour add the onion and green chilli. Cook till onion is transparent. Now add the potato cubes to it and fry till they get some colour. Now add the sabudana to the pan and mix well so that everything is combined.

Take a ziplock bag and put the roasted peanuts in it. With a rolling pin bash the bag till the peanuts are crushed. Now add the crushed peanuts to the pan and mix it in. Add some chopped coriander (leave some for garnish) and check the seasoning, it should be salty, sweet, tangy with a little kick of chilli. Garnish with a few crushed peanuts and coriander. Enjoy!