Instructions
- soak sabudana overnight or for 3-5 hours.
- drain the sabudana and keep aside Chop the boiled potatoes and keep aside
- in a pan dry roast the peanuts till browned and coarse powder it
- heat oil. fry the cumin first till they crackle and get browned.
- add the curry leaves and green chilies. fry for half a minute and then add the grated ginger.
- add the sabudana. keep on stirring the mixture.
- when the sabudana looses their opaqueness and starts becoming translucent they are cooked.
- lastly add grated coconut. mix well. close the fire. garnish with coriander leaves.serve hot
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