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Coconut Sabudana bowl with lightly seasoned roasted potatoes, cilantro mint raita and a side of fresh fruits is a perfect combination to try this Navaratri. This nutritious meal is a popular fasting choice when you don't want to eat grains like rice and flour.

Coconut Sabudana Bowl

Coconut Sabudana bowl with lightly seasoned roasted potatoes, cilantro mint raita and a side of fresh fruits is a perfect combination to try. This nutritious meal is a popular fasting choice when you don't want to eat grains like rice and flour.

Course Main Course
Cuisine Indian
Keyword fasting
Custom Category Bowls, Fasting Recipes, Indian Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Calories 377 kcal
Author Nidhi Bothra

Ingredients

Coconut Sabudana:

  • 1 cup sago (sabudana or tapioca pearls)
  • 1/4 cup shredded fresh coconut
  • 1/2 cup roasted peanuts , coarsely ground
  • 2 tbsp ghee
  • 4 curry leaves
  • 2 tsp green chilies
  • 1/2 tsp cumin seeds
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 1 tsp lemon juice
  • 2 tbsp cilantro
  • salt , to taste or use sendha namak for fast

Roasted Potatoes:

  • 2 cup potatoes , cubed
  • 1 1/2 tbsp ghee
  • 1/2 lemon , juiced
  • black pepper , to taste
  • salt , to taste or use sendha namak for fast

Cilantro Mint Raita:

  • 1 1/2 cup hung curd or greek yogurt , beaten
  • 2 tsp cilantro
  • 2 tsp mint
  • 1 green chilies
  • 1 tbsp water
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • salt , to taste or use sendha namak for fast

Fruit:

  • 1 cup mixed fruits , diced

Instructions

Coconut Sabudana:

  1. Rinse sabudana pearls in cold water, 3-4 times till the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours, with enough water to just cover them. They will absorb water and double in size. Press them and check that they are not hard from inside. Now drain them completely and spread them on a kitchen towel until they are totally dry.

  2. Heat ghee in a pan, add cumin seeds and curry leaves and let them splutter. Add green chili and coconut sauté for a minute. Then add sabudana, crushed peanut, sugar, black pepper, salt, lemon juice and cilantro leaves. Mix every thing well. When the sabudana pearls loose their opaqueness and start becoming translucent, they are cooked. It should not take more then 2-3 minutes. Be careful, as over cooking can make them sticky and lumpy.

Roasted Potatoes:

  1. Heat ghee in a pan. Add boiled potatoes and sauté on medium flame till they are golden brown in color and are crispy. Then add salt, lemon juice and cilantro. Take them out in a bowl.

Cilantro Mint Raita:

  1. To make the raita, blend the cilantro, mint, water, and green chilies into a fine paste. Transfer this to a seperate bowl and mix with the yogurt, salt, sugar, and black pepper.

Plating:

  1. To plate, assemble the sabudana, potatoes, mint cilantro raita, and mixed fruit into a bowl and enjoy!

Nutrition Facts
Coconut Sabudana Bowl
Amount Per Serving
Calories 377 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 21mg7%
Sodium 170mg7%
Potassium 394mg11%
Carbohydrates 57g19%
Fiber 4g17%
Sugar 18g20%
Protein 9g18%
Vitamin A 230IU5%
Vitamin C 31mg38%
Calcium 210mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.