Cooking Time : 10 to 15 minutes
Sago (sabudana) 2 cups
Shelled peas 1/2 cup
Onion 1 (big) 0r 2 medium -sized (finely cut) [optional]
Peanuts 1/4 cup
Potato 1 Big (boiled and diced into cubes)
Cumin seeds 1 tsp
Green chilies 2 (slit into 1″ pieces)
Salt to taste
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Sugar 1/2 tsp
Salt 1 tsp
Lime juice 1 teaspoon
Oil 2 tablespoons
Fresh coconut , scraped 3 tbsp
Curry leaves 3 sprigs
Fresh coriander leaves, chopped 2 tbsp
Wash sabudana 2 to 3 times to remove all fragments and soak in ¼ cup water for 3 to 4 hours. Sabudana grains should be separate, moist and spongy. Otherwise leave the washed sabudana on a perforated plate and place the perforated plate over a bowl of water so there is moisture percolating continuously to keep the sabudana moist. Cover the perforated dish/bowl covered with a lid and leave it overnight.
Roast peanuts and powder them coarsely. , and lemon juice to the ground nuts and mix well.
Heat oil, add cumin seeds, and when they splutter add onions and saute well till the color changes. Add chopped green chillis, curry leaves, salt, sugar, turmeric powder, chilli powder, shelled peas and potatoes cubes. After 3 to 4 minutes add sabudana and mix well. Keep covered and on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Add powdered peanuts, mix well, remove from fire and add grated coconut and lime juice. Mix well and garnish with coriander leaves.
Chef’s Note: It is preferable to use bigger pearls of sago. This dish being a upavas dish normally does not use onion. But if you like onion flavor you can use it.