Ingredients
- 1 cup Sabudana/ Pearl Tapioca
- 1 medium Potato
- 0.5 cup Peanuts
- 2 tbsp Ghee
- 1 tsp Cumin Seeds/ Jeera
- 10-12 nos Curry Leaves
- 2 nos Green Chili (Roughly Chopped)
- 1 tbsp Lemon Juice
- 1 tsp Salt (Or as per taste)
- 2 Pinch Black Pepper (Crushed)
Servings: people
Instructions
- Wash and soak sabudana overnight.
- In morning you will see it has doubled in size. Take soaked sabudana in a strainer (which has wide hole, See picture) and wash under running water. So that all small sabudana lumps washed away. Keep aside for an hour so that all excessive water runs out.
- Meanwhile cut potato in small cubes and take in a microwave safe bowl, fill with water and a pich of salt partially lid and microwave for 2 minutes. Strain and keep aside.
- Crush the peanuts roughly and mix well with sabudana. Keep aside.
- Now heat ghee in a non stick pan and add jeera. When jeera starts crackling add curry leaves and fry for few seconds. Add green chili and fry for few seconds. Add potato cubes and fry for few seconds. Cover the pan and reduce the flame to low.
- Check in 3-4 minutes when potato looks cooked and crisp add sabudana and mix well on high flame. Cover the pan and reduce the flame to low.
- Check in 5-6 minutes when sabudana looks transparent means it has cooked. Add lemon juice and mix well. Cover the pan and switch off the flame.
- Open in 5 minutes and sprinkle some crushed black pepper. Serve hot.
Recipe Notes
- Wash sabudana properly after soaking it for all small lumpy sabudana to be washed off. Otherwise it will resuly sticky khichdi.
- You may no need to microwave potatos before frying, you can directly fry in ghee untill cooked. It will just take more time and consume more ghee for potatos to be cooked.
- After adding lemon leave the covered pan for 4-5 minutes so that the aroma of lemon mix well with sabudana and the steam inside will result fluffy sabudana.
- If you are serving to kids adjust chili and salt as per their tolerance.
"Be Vegetarian Be Happy"
"Live and Let Live"
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