Ingredients
2 cups sabudana
1 cup of raw peanuts.
1 tsp. cumin seeds
6 green chilies
4 tbs. ghee
1/2 lemon finely chopped
fresh coriander for garnishing
1/2 cup freshly scraped coconut
Curry Leaves
Salt to taste.
A pinch of turmeric.
Method
Wash sabudana, drain and set aside for one hour. If you feel that the sabudana is getting too dry, go ahead and sprinkle a few drops of water so it stays moist.Just before cooking add 1 1/2 spoons of salt to the sabudana as it soaks up the salt really well..Take a dry kadai and dry roast the peanuts first and then add the red chillis. Keep the flame on medium low and roast. In a kadai, add a spoon of ghee and a spoon of oil and when it begins to smoke, toss the jeera, slit green chillis and the curry leaves. . Mix in sabudana , peanuts and sugar to taste. Keep covered and cook on slow flame for 5-10 minutes. You can add small cubes of boiled or fried potatoes. Garnish with coconut and coriander leaves. Serve hot.
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