← Nouns Cooking · Indian

Ingredients

• 180 g sabudana (medium tapioca pearls)
• 180 ml water, for soaking
• 60 g roasted peanuts, coarsely crushed
• ¾ tsp Salt
• 1 tsp Sugar
• 2 tbsp ghee (or oil)
• 1 tsp Cumin seeds
• 1 sprig Curry leaves
• 2 Green chilli, chopped
• 1 Potato, peeled and cut into 1 cm dice
• 1 tbsp lemon juice
• 2 tbsp Coriander (cilantro), chopped

Method

1. Rinse the sabudana 2 or 3 times until the water runs almost clear. Drain, then add just enough water to come level with the pearls. Cover and soak for 6 hours or overnight.
2. Check the pearls: one should squash easily between your fingers. Fluff them with a fork and mix in the crushed peanuts, salt and sugar, which keeps the pearls separate.
3. Heat the ghee in a wide non-stick pan over medium heat. Add the cumin seeds, curry leaves and chillies and let them sizzle for 30 seconds.
4. Add the potato and cook, covered, for 6–8 min, stirring now and then, until tender and lightly golden.
5. Add the sabudana mixture and toss gently over medium-low heat for 4–5 min, until the pearls turn translucent. Don’t overcook, or they turn sticky.
6. Turn off the heat, squeeze over the lemon juice and scatter with coriander. Serve warm.

Tips

• Too much soaking water makes mushy pearls. If they’re still hard in the centre, sprinkle with a little water and leave them a while longer.
• Contains peanuts.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Cook With Manali