Cuisine: North Karnataka and Maharashtra
Time Required: 30 Minutes
1 Cup Sabudana / Sago
1 Potatoes, Peeled and chopped finely (Optional)
¼ Cup Groundnuts, Roasted, Peeled and Crushed or Powdered
½ tsp Jeera / Cumin Seeds
½ tsp Mustard Seeds
2 – 3 Green Chilies, Chopped or minced finely
Few Curry Leaves (Optional)
2 sprigs of Coriander, Chopped finely
2tbsp freshly grated Coconut (Optional)
Juice of ½ Lemon
Salt to taste
Soak Sabudana in 1½ cups of water for 6 hours. Heat Oil in a kadai/pan; add Mustard Seeds, Jeera and when they splutter add Green Chilies, Curry leaves and Potatoes.
Stir for 2 to 3 minutes. Add Sabudana, Salt and stir. Close the kadai and cook for 2 minutes on low flame. Remove the lid and stir. Add Groundnuts, Lemon juice and Coconut and stir.
Remove to a serving dish and garnish with Coriander leaves.