Sabudana usal recipe
Servings Prep Time
6serving 10minutes
Cook Time Passive Time
10minutes 480minutes
Servings Prep Time
6serving 10minutes
Cook Time Passive Time
10minutes 480minutes
Ingredients
  • 2cups sabudana sago/ , soaked overnight.
  • 2 potatoes, boiled, peeled and diced
  • 2tbsps peanuts, dry roast and coarsely powdered
  • 2 green chili, chopped
  • 2tbsps ghee butter/ clarified
  • 2tsps cumin seeds
  • 2tsps chili powderred
  • Pinch sugarof
  • to taste Salt
  • xbd lemon
  • corianderChopped for garnishing
Instructions
  1. In a heavy bottomed kadhai/ pan , heat ghee.
  2. Add cumin seeds. After they crackle , add green chili and diced potatoes.
  3. Sautxe9 till the potatoes become slightly golden.
  4. Now add the sabudana , peanut powder , red chili powder , sugar and salt . Mix everything together.
  5. Cover with a lid and let it cook over a slow flame for a few minutes , fluffing it intermittently .
  6. Then sprinkle lemon juice and garnish with coriander leaves.
  7. Serve hot with curd and lemon pickle!
Recipe Notes

Tips

  • While soaking the sabudana , add water only till the sabudana is submerged. If you add more water ,it might turn into a paste . And if the water is less , it may remain hard.
  • Fluff the sabudana a little before adding into the kadhai.
  • You can prepare the peanut powder and boil the potatoes in advance. To save time while preparing it.