Ingredients440 grams / 2 cups Sabudana before soaking
450 ml/ 2 cups water
2 tablespoon oil
1 teaspoon cumin seeds
3-4 curry leaves*
½ tablespoon grated ginger *
2 green chillies finely chopped *
2 medium sized potatoes peeled and cubed / 2 cups approx
½ cup roughly crushed roasted peanuts
Salt to taste ( sendha namak for upvaas )
2 teaspoon Sugar
1 tablespoon Lemon juice or to taste
Fistful of Chopped cilantro
Few roasted peanuts for garnish
Method* Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
* In a big wide bowl soak sabudana by adding just enough water to cover them.
* Just ¼ inch more than sabudana level.
* Soak covered for 5-6 hours , preferably overnight.
* Sabudana will fluff up after soaking.
* Do the smash test mentioned above in the tips.
* Drain off excess water if any before cooking.
* Add oil to a heavy bottom non stick pan.
* Once warm , add in the cumin seeds.
* Add in the cubed potatoes and cook on a low flame until tender , flipping it occasionally. Now add in the curry leaves , ginger , chopped chilies and cook for a minute more.
* Meantime, add in sugar, salt , crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
* Now add the coated sabudana to the pan , mix everything well and cook until the sabudana are a bit translucent and well coated.
* Keep stirring occasionally.
* Taste test and adjust the seasoning if needed.
* Add in lots of chopped cilantro and more peanuts.
* Serve warm with chilled yogurt.