METHOD
OF PREPARATION :-
1. Wash sago well and place in a colander so that
it drains well.
2. Whisk yogurt with half a teaspoon of salt.
3. Mix sago and yogurt well. Keep aside for one
to two hours.
4. Ones softened, remove sago onto a piece of cloth
and spread it to dry.
5. Dry roast peanuts and remove skin. Grind to
a coarse powder.
6. Split cashewnuts. Remove stems, wash and chop
green chillies.
7. Heat sufficient ghee in a kadai and fry sago
a little at a time immersing it in a handled metal strainer. You
might have to cover the strainer because sago splutters as it bloats
up.
8. Drain fried sago and place it on an absorbent
paper.
9. Once the sago is done, fry cashewnuts to alight
golden colour. Drain onto an absorbent paper.
10. Fry green chillies till crisp.
11. Take a big bowl and mix all the fried ingredients
with the peanut powder adding salt and sugar to taste.
12. When cool store in an airtight container.
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