1.5cupssabudana (sago/tapioca pearls), before soaking
1tablespoonsugar
½teaspoonsalt or to taste
½teaspoonturmeric powder/haldi powder (optional, you can skip if you don’t consume turmeric powder during fasting)
juice of ½ - 1 lemon (adjust to taste)
For the tempering and other ingredients
1.5tablespoonoil
1broken dry red chilli, deseeded
8-10curry leaves/kadi patta
½teaspooncumin seeds/jeera
pinch of asafoetida/hing
2mediumpotatoespeeled and cut into small cubes
salt to taste
¼teaspoonturmeric powder/haldi powder(optional, you can skip if you don’t consume turmeric powder during fasting)
small piece of ginger, grated
Instructions
Take sabudana in a colander/sieve. Wash them under running water. Drain out excess water.
Now take washed sabudana in a wide bowl, add 1 tablespoon water and mix lightly with knife or fork. Cover and keep them for a total of 5-6 hours or until they are double in size.
After every 30 minutes, add 1 tablespoon water and mix lightly with knife or fork. Repeat this process for 5-6 hours (at an interval of every 30 minutes) or till sabudana doubles in size and becomes soft.
After soaking time, add 1 tablespoon sugar, ½ teaspoon salt (or to taste), ½ teaspoon turmeric powder/haldi powder (optional, you can skip if you don’t consume turmeric powder during fasting) and juice of ½ - 1 lemon. Mix well.
Heat oil in pan and add dry red chilli, jeera, curry leaves, hing and potato cubes. Mix and add turmeric powder and salt. Saute for 2-3 minutes. Then cover and cook on low flame for 8-10 minutes or till potatoes are cooked.
Then add grated ginger and stir.
Turn the flame to low, add sabudana, mix lightly and cook for 1-2 minutes.Serve hot.