Description –

Preparation Time – 10-15 Mins
Soaking Time – Preferably overnight or 5 – 6 hrs.
Cooking Time – 10-15 Mins
Serves – 3-4

Ingredients –
• Sabudana ( use medium size pearls)/sago – 1 Cup
• Raw Peanuts or roasted crushed peanuts – ½ Cup
• Finely chopped coriander (optional) – 2 Tbsp
• Finely chopped green chili – 1 Tsp
• Sugar – 2 Tsp
• Lime Juice – 2 Tsp
• Salt to taste
• Water for soaking
• Ghee – 2 Tbsp

Method –

• Take a wide bottom container. Add sabudana. Wash thoroughly and add water such that whole sabudana is completely immersed. Keep level of water 3 inches above the sabudana.

• After 45 mins or an hour drain excess water. Sabudana will absorb water and increase in volume.

• Keep sabudana covered for overnight so that it becomes soft.

• Dry roast peanuts on a low flame stirring occasionally.

• Peel nicely and coarsely grind them. Keep aside.

• Heat ghee in a large kadai or a broad nonstick pan to prevent sabudana to stick to the bottom. Add finely chopped green chili and cook for about half a minute.

• Add roasted crushed peanuts and mix well.

• Add salt and sugar to soaked sabudana.

• Add sabudana to kadai. Mix well.

• Add lemon juice and finely chopped coriander.

• Mix well.

• Serve hot with curd.(Homemade curd recipe)

Tips & Tricks –
• After soaking sabudana overnight it should be mashed properly between fingers.
• Adjust sugar, salt and lemon juice as per taste.
• Lemon juice helps to prevent sabudana to become starchy and enhances flavour.