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1 cup sabudana |
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1 cup water |
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1 tbsp. canola oil |
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1 tsp. black mustard seeds |
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1 tsp. cumin seeds |
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2 ea. serrano chili, minced |
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1 tsp. curry leaves |
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2 cups potato, 1/2” dice, boiled or roasted |
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Salt as needed |
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1 tsp. sugar |
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1/2 cup peanuts, roasted |
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2 tbsp. coconut, grated |
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1 tbsp. lemon juice |
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1 tbsp. cilantro, chopped |
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Cilantro Mint Chutney as needed |
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Tamarind Date Chutney as needed |
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Yogurt as needed |
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| 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.
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| 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.
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| 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.
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| 5. |
Add peanut and coconut. Cook for 1 minute. Serve with lemon or squeeze in lemon juice. |
| 6. |
Serve with chutney and yogurt. |
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| 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
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| For the Cilantro Mint Chutney: |
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2-3 ea. green serrano chilies, coarsely chopped |
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2 bunches cilantro, chopped |
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1 bunch mint leaves |
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2 tbsp. lemon juice |
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Salt as needed |
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| 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. |
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| For the Tamarind and Date Chutney: |
| • |
8 oz. The Perfect Purée Tamarind Puree, thawed |
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1/2 lb. dates, pitted |
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2 tbsp. cumin, ground and roasted |
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Pinch of Asafoetida |
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2 tsp. black pepper, ground |
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2 tsp. cayenne |
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3 tsp. black salt |
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1 tsp. salt |
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1/4-3/4 cup sugar, amount used depends on the sweetness of the dates |
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6 oz. coconut sugar |
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| 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. |
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