1 teaspoon lemon juice
1 teaspoon sugar
rock salt (sendha namak) to taste
¼ cup grated coconut (optional)
water as required to soak sabudana
2 medium-sized potatoes
½ cup roasted peanuts
8 to 10 curry leaves (optional)
1 cup sabudana (sago or tapioca pearls)
1 teaspoon grated ginger (optional)
1 green chili chopped (optional)
1.5 tablespoons peanut oil or ghee
2 tablespoons finely chopped coriander leaves
1 teaspoon cumin seeds
Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours until they become soft.
Heat peanut oil/ ghee in a kadai.
Add the cumin seeds. Allow them to crackle on low to medium-low flame.
Add the curry leaves and green chillies, if you are using it.
Sautee for a few seconds. Then add the grated ginger, if using & sauté again for 2 minutes.
Now add chopped boiled potatoes and saute for a minute.
Add the sabudana. Keep on stirring often on low heat for about 3 to 5 minutes.
Add salt to taste
When the sabudana starts becoming translucent they are cooked.
Turn off the heat and add lemon juice, sugar, roasted peanuts, coriander leaves & coconut. Mix well.