A light dish made with sago or sabudana, spiced lightly. Usually eaten most during the festival of Navaratri.
Serves - 4
Prep Time -
Cook Time -
Total Time -
- 1 cup sabudana (sago)
1/2 cup peanuts, shelled, roasted, coarsely pounded
2 Tbsp ghee
1 tsp zeera (cumin seeds)
3-4 sabut lal Mirch (whole dried red pepper)
1 sprig kadhi patta (curry leaves)
2 tsp or to taste sendha Namak (white rock salt)
1 tsp chilli powder
1 Tbsp hara dhania (coriander leaves)
1 tsp green chillies, chopped
1 Tbsp lemon juice
Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour.
Drain in a colander, then spread over a thick cloth for about 1hour. It is important for the water to drain out very well, as other wise when cooked, the saboodana will stick together in lumps.
Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.
Take it off the heat, add the lemon juice and mix well.
Serve garnished with the hara dhania and the green chillies.
Nutritional InformationCalories 242.0 Kcal
Calcium: 49.7 mgPhosphorous: 95.4 mgSodium: 1202.1 mg