Ingredients
1 cup sabudana
1/2 cup peanuts
2 tbsp ghee
1/2 tsp jeera
1 sprig curry leaves washed and finely chopped
1 to 2 green chillies
1 medium boiled potato
1/2 tsp rock salt
2 tbsp coriander leaves, finely chopped
1/2 tsp sugar ( optional)
1 tbsp lemon juice
Preparations
Drench the sabudana in water, rubbing the pearls between your hands and then drain the water - repeat this thrice then soak for 4 to 6 hours. After that drain it well.
Begin by separately roasting the peanuts. Cool and coarsely ground the peanuts
In a separate pan, heat the ghee then add jeera, chilli and curry leaves. Saute for 2 minutes before adding the potatoes and sauteing for another minute.
Mix the sabudana, salt and sugar and add to the pan. Stir for 2 to 3 minutes until they start turning transparent. Remove from heat and squeeze in the lemon juice, add coriander leaves and roasted peanuts.
Serve with dahi.
