Saritha Sreedharan @wiseveganlife
3 cups sabudana (tapioca pearls)
1 cup peanuts
1 bunch spinach
2 ripe tomatoes
2 large potatoes, cubed
6 curry leaves
Coriander leaves, for garnish
Salt, according to taste
Pinch of red chili powder and turmeric powder
4-5 green chilies
Squeeze lemon juice
2 tbsp cooking oil
Seasoning:
(½ tsp of each)
Cumin
Mustard
Urad dal
Soaking: Wash the sabudana and drain the water. Toss and sprinkle a little water over it. Allow it to rest. Repeat if necessary until the sabudana has absorbed water well and become soft. Do not overdo it by sprinkling too much water.
Blanching: Blanch the spinach and blend into a smooth paste. Do the same with the tomatoes.
Powder: Roast the peanuts and powder them.
1. Heat 1 tbsp oil in a pan. Add half of the seasoning, curry leaves, green chilies, potatoes and ¼ cup water for potatoes to cook.
2. When potatoes are cooked add spinach puree, half portion of sabudana, half portion of peanuts powder, chili powder, turmeric powder and salt, and mix well.
3. Cover the pan and cook on low flame for five to eight minutes. Keep stirring occasionally.
4. Add lemon juice and mix.
5. Garnish with fresh coriander leaves and spinach sabudana is ready to eat.
For tomato sabudana, repeat the same process using tomato puree.
