This popular snack made of tapioca pearls originates from Maharashtra and is mostly eaten around religious fasting days. This recipe blends the flavors of peanuts, green chilies and cumins into these soft little starchy balls making it an easy fix for any of those ravenous moments.Ingredients
Sabudana/Tapioca pearls: 1 cup
Potato (finely cubed): 1/3 cup
Green Chili (Sliced): 2-3
Peanuts: 1/4 cup
Jeera/Cumin seeds: 1 1/2 teaspoons
Turmeric Powder: a pinch
Coriander Powder (optional): a pinch
Coriander Leaves: handful
Curry Leaves: handful
Salt to taste
Sugar: a pinch
* When you soak sabudana use water to sabudana at a ratio of 1/2 : 1 cup (note that sabudana shouldn't be completely drowned in the water, it should be just enough to hold it)
* If it is soaked in too much water or for too long the sabudana will powder up when you touch it and will result in a very mushy khichdi.
Soak the Sabudana for 3-4 hours till it fluffs up. Mix the sabudana with a pinch of salt and sugar. Heat some oil in a kadai. Add the curry leaves, cubed potato with a pinch of turmeric and coriander powder. Sautee well. Meanwhile do a rough grind of peanuts, green chillies and cumin seeds. While potato is almost cooked, add the sabudana and gently toss. Add the ground peanut mixture. Sautee well. Adjust the salt levels. Take it off heat. Add a drop of lemon juice and cut up coriander leaves. Serve hot.
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7 things people don't know about us:
We love food (whether making it/eating it)
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We are very loud.
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We love the rains in Seattle.
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We would like to pass this award to:VazhayilaKaipunyamWill O wispMirch MasalaSankeerthanamMalabar Spicesmydiversekitchen