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