20 Mins Cook Time, Three Servings
Sabudana is also known as the Tapioca. It is a delicious dish that is cooked in a variety of ways. Sabudana is derived from the extracts of the plant roots and has many health benefits. They are high in calories and very wholesome.
This fantastic Maharashtrian dish is relished on many fasts, as a breakfast dish and as a great snack too. Loaded with potatoes and peanuts, these tapioca pearls have a lovely texture to it with fresh cilantro and tangy lime juice.
1 cup of soaked Sabudana (tapioca pearls soaked for 3-5 hours)
1 teaspoon of Cumin seeds
1 teaspoon of finely chopped Ginger
1 teaspoon of finely chopped Green Chillies
8-10 Curry leaves
2 medium-sized boiled and cut Potatoes
1 tablespoon of Lime juice
½ cup of roasted and coarsely ground Peanuts
2 tablespoons of fresh Coriander Leaves
3 tablespoons of Ghee
2 tablespoons of Grated Coconut
Rock salt as per taste
1 teaspoon of Sugar
Step By Step Method
Dry roast the peanuts in a pan till brown. Now coarsely pound the peanuts in a mortar and pestle.
Combine the peanuts, fresh coriander, salt and sugar with the tapioca pearls.
Heat a Kadai, pour in the ghee.
Splutter the cumin seeds, green chillies and curry leaves.
Stir fry the ginger for a few seconds.
Now stir in the cut and boiled potatoes for 2-3 minutes.
Now add the tapioca pearls mixture to this and cook for 4-5 minutes.
Once the opaque tapioca pearls become translucent, it is a good indication that it is cooked.
Now stir in the grated coconut and switch off the heat source.
Now drizzle in the lime juice and serve hot.
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