Sabudana Upuma

(4 Servings)

Cooking Time : 10 to 15 minutes

Ingredients

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

Method

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.

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