1 cups sabudana/sago
1/2 cup peanuts
2 red chillies chopped finely
I small potato and cut into small cubes.
2 tbsp ghee
6-7 cashew nuts
1 sprig curry leaves
1/2 tsp cumin seeds
Salt to taste
1 tsp lemon juice
2 tbsp coconut, grated
A few coriander leaves, chopped finely
Wash sabudana and soak in one-cup of water for 4 hours.
Sabudana grains should be separate and moist.
Roast peanuts on a hot griddle and then grind coarsely.
Heat ghee in a pan, add curry leaves, cumin seeds, cashew nuts, cardamom and red chillies.
When cumin seeds crackle, add the potato. Cook till the potatoes are soft.
Add sabudana, ground peanuts and mixed for 5 minutes, stirring well.
Sprinkle a little water, add salt, coconut and lime juice. Mix well.