Ingredients:
1 cup sabudana (sago)
2 tbsp peanuts
3 chopped green chilies
1 chopped potato
2 tbsp oil
5-6 curry leaves
1 tsp cumin seeds
Pinch of turmeric powder
1 tsp red chili powder
1 tsp lemon juice
1 tsp sugar
Salt to taste
Coriander leaves
Method:
Wash sabudana two to three
times and then soak in one-cup water for five hours.Sabudana grains should be
separate and moist. Roast peanuts, peel off the skin and then grind coarsely. Heat oil in a pan, add curry leaves, cumin
seeds, turmeric powder and chopped green chilies. When cumin seeds crackle add
the chopped potato. Cook till the potatoes are done. Add sabudana, ground
peanuts and sugar, sauté for four to five minutes, stirring well. Sprinkle a
little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle
chopped coriander leaves. Serve hot.
