1 Cup Sabudana (sago)
1 Tbsp Lemon juice
1 tsp Green chillies, chopped
1 Tbsp Hara dhania (coriander leaves)
1 tsp Chilli powder
2 tsp Sendha Namak (white rock salt)
1 sprig Kadhi patta (curry leaves)
3-4 Sabut lal Mirch (whole dried red pepper)
1 tsp Jeera (cumin seeds)
2 Tbsp Ghee
1/2 Cup Peanut (shelled and coarsely pounded), roasted
1 tsp Oil
1.Take sabudana, wash it till the water clears and soak it in water for 1 hour. The water level should be 3 cm or 1 & 1/2″ above it.
2.In a colander drain the sabudana, then take a thick cloth and spread the sabudana over it and keep it for 1 hour. The water should be drained out properly so that the sabudana won’t stick or form lumps.
3.Mix peanuts, chilli powder, sabudana, salt together so that it gets coated well.
4.Heat ghee, add lal mirch, zeera, kadhi patta, fry this till the mirch gets a bit dark.
5.Add sabudana mixture, mix it properly at low heat for a couple of minutes till it is cooked properly.
6.Turn off the heat, add lemon juice and mix it. Garnish it with hara dhaniya and green chillies and the sabudana is ready to serve.