Having lived in Mumbai, I grew up eating this great dish. It is usually eaten during fast(upvas) but I can simply eat it any time of the day, any time of the year. It took me a long time to actually cook this the right way, but after 3 yrs of relentless trying and practicing, have finally managed to get it right :)
.JPG)
Ingredients -
.JPG)
Ingredients -
- Sabudana (Tapioca) - 1 cups
- Boiled Potatoes - 1 (medium sized)
- Chopped Coriander
- Jeera
- Roasted Peanut powder
- Ginger - Chili paste
- Sugar
- Lemon juice
Method -
- The first thing I learnt after trying this recipe multiple times is, ensure you buy good quality Sabudana (look for bigger anf fuller grains - If you live in US, I like to buy the Laxmi brand sabudana)
- Soak the sabudana for 20-30 mins in water. Then drain the water completely. Now take some water and sprinkle over the grains just so that all the grains are wet. Cover with a lid and keep it for 4 hrs.
- Roast some peanuts and grind it with 1/2 tbsp red chili powder to make a coarse powder.
- Take a wok. Add oil + little ghee and heat it. Make sure it is on medium-low flame.
- Add 1 tbsp Jeera seeds, once the seeds crackle add a tbsp of ginger - green chili paste
- Cut the boiled potatoes into small pieces and add it in the wok. Mix it for 1-2 mins.
- Add the sabudana and peanut powder
- Add salt to taste, 1 tbsp sugar, lemon juice
- Keep mixing it. Add 1 tbsp of ghee, then some chopped coriander. If you feel the grains seem a little dry, feel free to sprinkle some water.
- Mix it 7-8 mins and its ready. Serve hot! Enjoy!!!!
All rights reserved. Copyright (c) 2012, 2013, 2014, 2015 Techster LLC.
No part of this blog/content may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical or photocopying, recording, or otherwise, for commercial purposes without the prior permission of Techster LLC.
No comments:
Post a Comment