Description

Ingredients

• 🌾 Sabudana (tapioca pearls), rinsed well: 200 g (1 cup / 7.1 oz)
• 💧 Water for soaking: ~200 ml (1 cup / 8 fl oz) — just to cover
• 🥔 Boiled potatoes, diced: 300 g (2 medium / 10.6 oz)
• 🥜 Roasted peanuts, coarsely ground: 60 g (½ cup / 2.1 oz)
• 🛢 Ghee (or neutral oil): 2 tbsp (30 ml / 1 fl oz)
• 🌱 Cumin seeds: 1 tsp (3 g / 0.1 oz)
• 🌶 Green chili, finely chopped: 1–2
• 🧂 Sendha namak (rock salt): to taste (≈5 g / ¾ tsp)
• 🍋 Lemon juice: 15 ml (1 tbsp / 0.5 fl oz)
• 🍬 Sugar (optional, balances): ½ tsp (2 g)
• 🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)
• 🥥 Fresh grated coconut (optional garnish): 2 tbsp (10 g / 0.35 oz)

Preparation

• Rinse & soak: Rinse sabudana repeatedly until water runs clear. Soak with equal volume water (1:1) 4–6 h until a pearl flattens when pressed. Drain completely.
• Season pearls: Toss drained sabudana with peanut powder, rock salt, and sugar; set aside.
• Temper: Heat ghee. Add cumin (crackle 20 s) and green chili.
• Potatoes: Stir in potatoes; sauté 2–3 min for light edges.
• Finish: Add seasoned sabudana. Cook on medium-low, gently tossing 4–6 min until translucent and non-sticky.
• Off heat add lemon juice and cilantro. Garnish with coconut and serve hot.

Total Time

🕒 Prep: 10 min (+ 4–6 h soak, hands-off)

🔥 Cook: 10 min

⏳ Total: 20 min active

Nutritional Value

Advice

Status

More from this category

Share & Print