do not add any extra water as it is enough for soaking without turning sabudana mushy.
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add peanut powder over soaked sabudana along with 1 tsp salt and 1 tsp sugar
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combine well making sure everything is well combined. peanut powder helps to absorb excess moisture from sabudana. keep aside.
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in a small blender take handful coriander, 1 inch ginger and 1 chilli.
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blend to a coarse paste without adding any water. keep aside.
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firstly, in a large kadai heat ½ tbsp ghee and roast 2 tbsp peanuts until it turns crunchy.
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cover and simmer for 20 minutes or until the add ½ potato and roast for a minute.ice is cooked well
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also, add the prepared coriander masala paste and saute for a minute.
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cover and simmer for 5 minutes or until sabudana turns translucent.
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finally, add 2 tsp lemon juice, 2 tbsp coriander and enjoy hariyali sabudana khihdi.
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