A light dish made with sago or sabudana, spiced lightly. Usually eaten most during the festival of Navaratri.
- 1 cup sabudana (sago)
- 1/2 cup peanuts, shelled, roasted, coarsely pounded
- 2 Tbsp ghee
- 1 tsp zeera (cumin seeds)
- 3-4 sabut lal Mirch (whole dried red pepper)
- 1 sprig kadhi patta (curry leaves)
- 2 tsp or to taste sendha Namak (white rock salt)
- 1 tsp chilli powder
- 1 Tbsp hara dhania (coriander leaves)
- 1 tsp green chillies, chopped
- 1 Tbsp lemon juice
Method
- Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour.
- Drain in a colander, then spread over a thick cloth for about 1hour. It is important for the water to drain out very well, as other wise when cooked, the saboodana will stick together in lumps.
- Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
- Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.
- Take it off the heat, add the lemon juice and mix well.
- Serve garnished with the hara dhania and the green chillies.
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