1 cup sabudana / topioca pearls
1 cup water for soaking the sabudana
1/4 cup ground peanuts ( dry roast, remove the skin and coarsely ground)
1 potato boiled and cubed
1 1/4 teaspoon salt
2 green chilies finely chopped
2 tablespoons oil
1 teaspoon cumin seeds
few curry leaves
1 tablespoon lemon juice handful cilantro finely chopped
2 tablespoon cashew nuts + 2 tablespoons peanuts (fried in ghee)
Wash sabudana in a large bowl couple times ( like washing rice) and remove the starch. Pour 1 cup of water and soak for about 6 hours,they will absorb all the water. Separate gently and spread the on a towel for about 10 minutes. In a wide skillet heat the oil,once heated add the cumin seeds and let cracker.Add curry leaves, chopped chilies and ground peanuts.Soute for about 30 seconds, add boiled potatoes cubes, salt and mix well. Add sabudana and mix gently until well combined.Cover and cook on a very low heat for 5 to 7 minutes until sabudana are little translucent,strring occasionally. Add lemon juice,cillantro roasted cashews and peanut mix all well and serve hot.
NOTE: Roast cashew nuts and peanuts separately in just little ghee.
jikoni 