Ingredients

• 1 cup - sabudana
• 1 - potato
• 3 - green chilli
• 1/2 - lemon
• 3 tbsp - peanuts
• 1 tbsp - ghee
• To temper:
• 1 tsp - ghee
• 1 tsp - jeera
• 3/4 tsp - mustard (optional)
• 1 sprig - curry leaves

How to Make Sabudhana upma

• Wash sago well and soak it overnight with water just enough to immerse the sago.
• The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy.
• Boil potatoes and cube it. Keep aside.
• In a non-stick pan, add ghee and temper with mustard if desired and then jeera, followed by curry leaves.
• Add the cubed potatoes, little salt and fry for a minute. Add the sago, required salt and stir well.
• Add ghee if needed and keep in medium flame for 4- 5 minutes, until transparent and soft.
• Make sure you stir to avoid sticking to the bottom.
• Add crushed peanuts (roasted).
• Give it a stir and lastly squeeze the lemon and toss well. Garnish with chopped coriander leaves.
• Recipe Courtesy: Rak's kitchen
• http://www.rakskitchen.net/