Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Sago dry |
1 cup | Roasted peeled peanuts crushed or |
\N \N | ; powdered. |
¼ cup | Coconut scraped |
3 \N | Green chillies chopped; (3 to 4) |
1 \N | Potato peeled and chopped fine |
2 tablespoons | Coriander chopped |
½ teaspoon | Cumin seeds |
¼ teaspoon | Sugar |
1½ teaspoon | Lime juice |
1 tablespoon | Ghee |
Wash sago gently. Remove excess water. Keep aside for 1 hour. Loosen the sago and break lumps with figures. Sprinkle a handful of water. Keep aside for 1 hour. Loosen as before. Take in a mixing bowl. Add the peanuts, coconut, cumin seeds, sugar, salt and lime. Mix well with hands or wooden spatula. Just before serving, heat oil in a non-stick sauce pan, add potatoes and stir fry till tender. Add green chillies and stir.
Add sago mixture and stir gently till uniformly mixed. Cover and cook for 5 minutes on very low flame, frequently stir in between. When the sago grains become transparent and soft, add coriander and mix.
Serve immediately, with hot tea or coffee.
Making time: 15 minutes (excl soaking time) Serves: 4
Shelf life: best when fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.