- Serves 4
- 2 Cups Sabudana (Or Sago)
- 2 Medium-Sized Potatoes (Peeled & Cut into Small Cubes)
- 3/4-1 Cup Peanuts (Dry Roasted & Coarsely Ground)
- 1 Tsp Cumin Seeds
- 2 Green Chillies
- 10-12 Curry Leaves
- 1 Tsp Sugar
- 1/2 Tsp Asafoetida Powder
- 1-2 Tsp Red Chilli Powder
- 2-3 Tbsp Oil
- Salt as Per Taste
- 1 Tbsp Ghee
- Fresh Coriander (For Final Garnish)
Prep: 15 minutes
Cooking: 20 minutes
- Remove the skin from the peanuts if you like or leave it just as is and grind into a coarse powder.
- Now in the same bowl in which you soaked the sago granules (method for soaking in additional information below), add the red chilli powder, 1 tsp of salt, ground peanuts, 1 tsp of sugar, and coconut and mix well. Set it aside.
- In a pan heat oil and add the cumin seeds. Once crackled, add the potatoes, slit green chillies, curry leaves, salt to taste for the potatoes, asafoetida powder and mix well. Cover and allow it to cook.
- Once cooked, take the sago mixture and start mixing it in the potato mix. Mix well. Adjust seasonings as per taste.
- Cover with a lid and allow it to cook for about 8-10 mins. The way to check if it is cooked is by checking the colour of the sago balls. From white, they would have turned translucent.
- Drizzle ghee, garnish with green coriander and serve hot.
Method for soaking – In a big bowl, put the sago granules and cover it with little water at a time. Insert your index finger into the water. The level of water should be half an inch above the sago granules. This is the method I follow. Don’t touch the granules once the water has been poured. Cover and leave it to soak overnight. The next day, using a fork or spoon, just toss it around a little bit to check if all the water has been soaked. If not, drain it out. They should look like puffed white pearls. Very pretty.