Sabudana usal recipe
/ , soaked overnight.
, boiled, peeled and diced
, dry roast and coarsely powdered
Chopped for garnishing
In a heavy bottomed kadhai/ pan , heat ghee.
Add cumin seeds. After they crackle , add green chili and diced potatoes.
Sautxe9 till the potatoes become slightly golden.
Now add the sabudana , peanut powder , red chili powder , sugar and salt . Mix everything together.
Cover with a lid and let it cook over a slow flame for a few minutes , fluffing it intermittently .
Then sprinkle lemon juice and garnish with coriander leaves.
Serve hot with curd and lemon pickle!
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.