Ingredients
- Sabudana (tapioca pearls): 1 cup
- Potato: 1 medium (diced)
- Peanuts: 2 tbsp (roasted and coarsely crushed)
- Cumin seeds: 1 tsp
- Green chilies: 1-2 (finely chopped)
- Curry leaves: 6-7
- Ghee: 2 tbsp
- Salt: to taste (use rock salt for fasting)
- Fresh coriander leaves: 2 tbsp (chopped)
- Lemon juice: ½ lemon
- Grated coconut: 2 tbsp (optional)
- 1 tsp mustard seeds
- 1 tsp cumin powder
- ½ tsp turmeric powder
Preparation
Rinse sabudana 2-3 times and soak in water for 4-5 hours or overnight. Drain the water completely and let it sit for 15-20 minutes.
Heat ghee in a pan, add cumin seeds, and let them splutter. Add curry leaves, green chilies, and sauté for a few seconds.
Add diced potatoes and cook until tender. Add roasted peanuts and mix well.
Add soaked sabudana, salt, and mix gently. Cook on a low flame, stirring occasionally until the sabudana becomes translucent.
Turn off the heat, squeeze lemon juice, and garnish with coriander leaves and grated coconut.
Serve hot.
Number of servings: 2
Notes
- Make sure to soak sabudana properly to avoid them being hard while cooking.Drain all excess water from the soaked sabudana before cooking.
- You can skip the grated coconut if you prefer a lighter version.
- For additional flavor, you can add a pinch of cumin powder or turmeric.
- Adjust the water content based on the texture you prefer. If you like it soft, you may add a little more water while cooking.
