Whether you are fasting or not, most of us Indians love to have this. Try this flavourful recipe with a little twist either ways!
- Sabudana or Tapioca pearls 250 gms . Washed, drained and kept soaked in 1/2 a cup of buttermilk, overnight or for 6-7 hours.
- Roasted peanuts 1/2 cup.
- Potato medium size, peeled and diced into small even pieces.
- 1 tsp cumin seeds.
- 1/2 tsp roasted cumin powder.
- 1/2 tsp black pepper powder.
- Green chilli -1 finely chopped.
- Curry leaves 1 sprig, washed and chopped (you can use without chopping too. I feel the flavours release more evenly when chopped and used.)
- Green coriander, chopped, about 1 tbsp.
- Oil or ghee 2 table spoons
- Salt to taste
- Lemon juice 1 1/2 tsp
- Preparing the sago pearls the correct way is the most important step in this recipe. After washing it, drain it completely, take butter milk or curd and water, blend it well and pour it over the pearls, like a thin film covering.
- For 250 gms of sago, about 1/2 cup of butter milk will suffice. More liquid will make the pearls gooey when cooking, less liquid will make it rubbery. Soak for 6 – 7 hours.
- Tip the sago in a microwave container and cook for 2 mins. I sprinkle salt and a tsp of ghee over the sago. Mix and let it sit, and allow the steam to cool.
- Once this step is done, take a large pan and heat the remaining oil or ghee in it. Add the cumin seeds and allow it to turn brown slightly. Add chopped green chillies, diced potatoes, chopped curry leaves and stir. Add in a little salt for the potatoes only, and stir again.
- Add the roasted peanuts and fry for a few minutes until the potatoes becomes soft.
- Now tip in the sabudana, sprinkle the roasted cumin powder, black pepper powder, lemon juice and give it a good toss. Adjust the salt.
- Garnish with green coriander and serve hot!
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