| • | 1 cup sabudana |
| • | 1 cup water |
| • | 1 tbsp. canola oil |
| • | 1 tsp. black mustard seeds |
| • | 1 tsp. cumin seeds |
| • | 2 ea. serrano chili, minced |
| • | 1 tsp. curry leaves |
| • | 2 cups potato, 1/2” dice, boiled or roasted |
| • | Salt as needed |
| • | 1 tsp. sugar |
| • | 1/2 cup peanuts, roasted |
| • | 2 tbsp. coconut, grated |
| • | 1 tbsp. lemon juice |
| • | 1 tbsp. cilantro, chopped |
| • | Cilantro Mint Chutney as needed |
| • | Tamarind Date Chutney as needed |
| • | Yogurt as needed |
| |
| Method: |
| 1. | Rinse sabudana in warm water until the water is clear. Drain and add water just to cover the sabudana. Let soak for 30 minutes. |
| 2. | Drain well, cover and let sit overnight. |
| 3. | The next day, heat oil in a pan and add mustard, when it starts popping, add the black mustard seeds, cumin, green chilies and curry leaves. Add the potatoes, salt, sugar, and mix well. |
| 4. | Add the sabudana, mix well and cook on low flame for 5 – 10 minutes, or until the sabudana becomes clear. Add a little water if the sabudana are sticking. |
| 5. | Add peanut and coconut. Cook for 1 minute. Serve with lemon or squeeze in lemon juice. |
| 6. | Serve with chutney and yogurt. |
| |
| Variation: |
| Wash one cup of sabudana in water. Soak sabudana in water and keep the same for 30 min (not more). Drain the remaining water and let sit for 8 hours |
| For the Cilantro Mint Chutney: |
| • | 2-3 ea. green serrano chilies, coarsely chopped |
| • | 2 bunches cilantro, chopped |
| • | 1 bunch mint leaves |
| • | 2 tbsp. lemon juice |
| • | Salt as needed |
| |
| Method for the Cilantro Mint Chutney: |
| 1. | Place all ingredients in the blender and purée, using a little water as needed. |
| 2. | Adjust seasoning to taste, adding more lemon juice or chilies if desired. The chutney should be thick and very spicy. |
| |
| For the Tamarind and Date Chutney: |
| • | 8 oz. The Perfect Purée Tamarind Puree, thawed |
| • | 1/2 lb. dates, pitted |
| • | 2 tbsp. cumin, ground and roasted |
| • | Pinch of Asafoetida |
| • | 2 tsp. black pepper, ground |
| • | 2 tsp. cayenne |
| • | 3 tsp. black salt |
| • | 1 tsp. salt |
| • | 1/4-3/4 cup sugar, amount used depends on the sweetness of the dates |
| • | 6 oz. coconut sugar |
| |
| Method for the Tamarind and Date Chutney: |
| 1. | Pour 1 cup of boiling water over the dates and allow them to soak overnight. |
| 2. | Break up any lumps soaked dates by kneading with fingers. Then force soaked/softened dates through a fine sieve into a non-reactive saucepan. Scoop out any pulp/fibers from the remaining dates in the strainer. |
| 3. | Repeat kneading process with any left over soaked dates into fine sieve until you no longer have anymore remaining date pulp left. |
| 4. | Add remaining ingredients and cook over medium heat until the jaggery melts, stirring frequently. Reduce heat to low and simmer for about 10 minutes. |
| 5. | Check seasoning and adjust for sweetness. |
| |
