METHOD
OF PREPARATION
1. Wash sabudana two to three times and soak in three cups of water
for three to four hours. Sabudana grains should be separate and
moist.
2. Roast peanuts on a hot griddle, remove skin and grind coarsely.
3. Remove stems, wash and finely chop green chillies. Peel, wash
potato and cut into half centimeter sized cubes. Clean, wash and
finely chop coriander leaves. Wash and pat dry curry leaves.
4. Heat ghee in a pan, add curry leaves, cumin seeds and green chillies.
When cumin seeds change colour add potato is done.
5. Add sabudana, scraped coconut and ground peanuts, sauté
for four to five minutes, stirring well.
6. Sprinkle a little water, add salt and lemon juice. Mix well.
Remove from heat.
7. Sprinkle chopped coriander leaves and serve hot.
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