A popular dish from North India usually relished usually during the fasts.
You too can enjoy this at home. It is very easy to cook and also tastes good.
Below is the recipe for it -
Preparation Time: 20-25 min
Servings: 2
Ingredients:
- 2 cups (250 gms) Sabudaana (Sago)
- 2 Potatoes (medium sized)
- 1/2 cup Peanuts, roasted and coarsely pounded
- 3-4 Green Chilies
- 15-20 Curry leaves
- 2 tbsp Jeera (Cumin)
- 2 tbsp Refined Oil or Ghee
- Coriander leaves (for garnishing)
- 1 tbsp lemon juice
- Rock Salt (Sendha Namak) to taste
Directions:
- Soak the sabudaana for 5 min and drain all the water. Keep the moist sabudaana for 1 hr (so it becomes soft)
- After the sabudaana has become soft, add the roasted and coarsely ground peanuts and rock salt to it. Mix it well (Warning - Do not grind the peanuts for long else it will become powder)
- Boil the potatoes and peel them. Cut into big pieces
- Cut the green chilies into half longitudinally and de-seed them
- In a pan, take oil or ghee. After it is hot, add jeera, green chilies and curry leaves. Sauté for 1 min
- Now add pieces of boiled potatoes and sauté it till it turns light brown. Add a pinch of rock salt to make potatoes turn brown faster
- Add the sabudaana+peanut mixture and mix thoroughly
- Cook till the sabudaana turns translucent (Warning - Mix well and take care it does not stick to the bottom of the pan)
- Turn off the flame and add lemon juice
- Serve hot garnished with coriander and green chilies
Tips : -
- Cook on low flame.
- It goes well with coconut chutney and buttermilk
- You can also cover the pan while cooking. This will make sabudaana balls stick to each other. Some people like it that way
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