1. Soak the sabudana in a wide bowl.
2. Rinse it with water, and rub the sabudana to remove excess starch.
3. Rinse the sabudana twice and sago completely.
4. Let it rest for six hours. Remember, the soaking time varies depending on the quality of sabudana.
5. Once the sabudana is soaked, check there should be no water, and it must be easily mashable when pressed between the fingers.
6. In a heavy-bottomed pan, roast peanuts on slow flame until they turn crunchy.
7. Cool them and transfer them to the mixer jar to make peanut powder.
8. Add peanut powder, salt and sugar to the soaked sabudana.
9. Mix it well and keep it aside.
10. In a pan, heat 2 tsp ghee and 1 tsp cumin and a few curry leaves.
11. Add 1-inch ginger, 2 chillies and 1 potato and fry until the potato turns golden brown.
12. Add sabudana peanut mixture and mix by scraping the pan. This will prevent sabudana from sticking.
13. Do it gently, or there are chances for sabudana to get mashed.
14. Cook until the sabudana pearls turn translucent.
15. Add coriander and lemon juice and serve.
Your email address will not be published. Required fields are marked *