Sabudana is made from raw tapioca roots. It is extracted from the stems of sago palm trees, then processed into small, circular pellets, which are sometimes referred to as pearls. For infants and sick persons or during fasts sabudana is considered an acceptable form of nutrition. It contains good amount of carbohydrates, protein and is low in fat. Sabudana is light on the system and tasty too.
- 1 cup sabudana
- 2 small to medium size potatoes
- ½ cup roasted peanuts
- 8-10 curry leaves
- 1 tsp grated ginger
- 1 green chili
- 1 tsp cumin
- ¼ cup grated fresh coconut (optional)
- ½ to 1 tsp lemon juice (optional)
- 2 tbsp oil
- rock salt as required
- Soak sabudana overnight or for 3-5 hours.
- Next day drain the sabudana very well and keep aside in a bowl.
- Boil the potatoes and when warm peel and chop them.
- In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder. Mix the coarsely powdered peanuts and salt with the drained sabudana.
- Heat the oil. Fry the cumin first till they crackle and get browned. Add the curry leaves and green chilies. Fry for half a minute and then add the grated ginger.
- Stir till the raw smell of the ginger goes away. now add potato and saute for 1-2 minutes.
- Add the sabudana. keep on stirring the mixture. When the sabudana looses their opaqueness and starts becoming translucent they are cooked.
- Add grated coconut, mix well and remove from heat source.
- Before serving garnish with coriander leaves and serve sabudana khichdi.