Ingredients:

• Sago seeds – 2 cups
• 1 – medium Onion chopped
• Oil – 1 tbsp
• Jeera – 1 tsp
• Mustard – 1 tsp
• Curry leaves – 8 to 9 chopped
• 2 – small green chillies, chopped
• Red Chilli powder – 1/2 spoon
• Garam Masala – 1/2 spoon
• Asafoetida – 1 pinch
• Turmeric – 1 spoon
• Groundnuts coarsely grinded – 4 to 5 tbsp

Method:

1. Soak the sabudana for 4-5 hours in enough water to cover it.
2. Heat oil in a kadai. Add mustard.
3. When mustard seeds pop, add jeera, curry leaves, chillies and asafoetida.
4. Add onions. Fry till brown.
5. Add turmeric, garam masala and red chilli powder.
6. Drain and add the sabudana. Mix well.
7. Add groundnut powder and salt. Mix again.
8. Garnish with fresh grated coconut, coriander and lemon. Serve hot.

Recipe courtesy of Mrs. Sai Bedekar