Ingredients:
- 1 cup Sabudana (Sago)
- ½ cup rosted peanuts powder
- 2-3 green chilies
- 1 teaspoon cummin seeds
- 1 tablespoon sugar
- 1 teaspoon oil + 1 tablespoon butter/ghee
- 1 teaspoon cilantro chopped
- 1 teaspoon fresh grated coconut
- Salt to taste
Method:
- Wash Sabudana with water for at least 4 to 5 times. Each time discard the water. Soak the sabudana with water and wait for 20 minutes.
- After 20 minutes, drain the water from sabudana and cover the pot with the lid for at least 6-7 hours or overnight.
- Next day, Sabudana will become soft and translucent. Just stir the sabudana with your hands, sprinkle little water on top and keep it aside for 30 minutes.
- Sabudana is now ready. Add peanut powder, salt and sugar to it. Mix it properly and keep this mixture aside.
- Heat oil plus butter/ghee in a non-stick pan. Add cummin seeds. let it sizzle. The seeds will change the color to brown. Add green chilies.
- Stir the cumin seeds and chilies, and add Sabudana mixture to the pan. Cook on a low heat stirring continiously for about 8-10 minutes.
- Garnish with Cilantro and grated coconut. Serve hot with yogurt.