Ingredients:

• 1 cup sabudana (sago)

• 2 medium potatoes (boiled & diced)

• 1/2 cup peanuts (roasted & crushed)

• 2 green chilies (finely chopped)

• 1 tsp cumin seeds

• 2 tbsp oil or ghee

• Salt to taste

• 1 tsp lemon juice

• Fresh coriander leaves

Preparation:

• Wash sabudana 2–3 times. Soak in just enough water for 4–5 hours or overnight. Grains should be soft but not mushy.

Steps:

1. Heat oil or ghee in a pan. Add cumin seeds and let them crackle.

2. Add green chilies and sauté for a few seconds.

3. Add boiled potatoes and cook for 1–2 minutes.

4. Add soaked sabudana and crushed peanuts. Mix gently.

5. Add salt and cook on low flame, stirring lightly, until sabudana turns translucent.

6. Turn off heat, add lemon juice, and mix well.

7. Garnish with chopped coriander.

Serve hot, usually with curd or coconut chutney.