SABUDANA - 1 CUP

firstly, take 1 cup sabudana in a large bowl.

1

RUB SABUDANA

add enough water, rub and rinse for 3 times or until water run clean

2

WATER - 3/4 CUP

further, add ¾ cup water and soak for 6 hours.

3

SOAKED WELL

do not add any extra water as it is enough for soaking without turning sabudana mushy.

4

PEANUT - 1/4 CUP

in a pan dry roast ¼ cup peanuts on low flame

5

SKIN SEPERATES

roast until peanuts separate skin.

6

BLEND COARSE POWDER

peel off the skin and blend to a coarse powder

7

SUGAR - 1 TSP

add peanut powder over soaked sabudana along with 1 tsp salt and 1 tsp sugar.

8

MIX WELL

combine well making sure everything is well combined. peanut powder helps to absorb excess moisture from sabudana. keep aside.

9

CORIANDER - HANDFUL

in a small blender take handful coriander, 1 inch ginger and 1 chilli

10

BLEND - COARSE PASTE

blend to a coarse paste without adding any water. keep aside

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PEANUT - 2 TBSP

firstly, in a large kadai heat ½ tbsp ghee and roast 2 tbsp peanuts until it turns crunchy.

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CUMIN - 1 TSP

now add 1 tsp cumin, few curry leaves and splutter tempering.

13

POTATO - HALF BOILED

add ½ potato and roast for a minute.

14

CORIANDRER PASTE

also, add the prepared coriander masala paste and saute for a minute

15

SOAKED SABUDANA

add in soaked sabudana and mix gently combining well

16

SIMMER - 5 MINUTES

cover and simmer for 5 minutes or until sabudana turns translucent.

17

READY TO EAT

finally, add 2 tsp lemon juice, 2 tbsp coriander and enjoy hariyali sabudana khihdi.

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