1 cup or 100 grams sabudana (Tapioca)
½ cup ground roasted peanut powder (roast the peanuts and then grind them in food processor)
½ cup potatoes chopped and diced in one inch cubes
2 green chillies cut half inch long
1 teaspoon cumin seeds
3 tablespoon ghee or oil
1 teaspoon sugar
Salt to taste
3 tablespoon shredded wet coconut to garnish
Wash the sabudana in a vessel that can hold at least 3-4 times the quantity of sabudana taken.
Remove most of the water. Keep about one quarter inch or less of water.
Cover the vessel with a lid and let the sabudana soak for at least 4-6 hours. In warmer climates like India it may take only about 30 minutes to soak, but in colder climates give a good 4-6 hours.
When the sabudana is soaked, fluff is with a spoon,
Add the peanut powder, salt and sugar and mix well.
Heat the ghee or oil in a Kadai or Wok.
Pop the cumin seeds and add the cut green chillies or jalapenos.
Roast the green chillies until they are white, usually takes only a few minutes.
Add the sabudana-peanut powder mixture and mix well.
Cover with a lid and reduce heat. Cook for about 5 minutes or until the sabudana turns colorless from bright white.
Remove from the heat and garnish with shredded wet coconut (optional)
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