Big pearls of Sago (Tapioca Sago or Tapioca Pearls) is preferred for this recipe.
Ingredients : (serves 2)
1. Sago (Saboodana), 1 cup
2. Water, 2 cups
3. Peas, (shelled) half cup
4. Potatoes, 2 medium
5. Almonds, 5
6. Ghee, 3 tbsp
7. Mustard seed, half tsp
8. Salt, to taste (may use Sendha namak/Rock salt which is used during fasting)
9. Curry patta, a few
10. Lemon juice, 1 tbsp (optional)
Soak Saboodana in 2 cups water for 5 hours. Drain remaining water, spread on a big plate and keep under fan to dry for another hour or so.
Soak almonds for an hour, peel and slice.
Peel and cut potatoes into small pieces.
Cook peas in water adding a little salt till tender. Heat little ghee, stir fry peas for a minute or so and keep aside.
Heat little ghee, fry almonds till golden, keep aside.
Heat little ghee, fry potato till cooked and turns brown. Keep aside.
Heat ghee, put the mustard and curry patta, cover and let it splutter. Add potato, peas, almonds and saboodana, salt. Stir fry carefully for 2 to 3 minutes. Add lemon juice (optional).
Serve with a cup of tea. Any nuts or any vegetable of the season may be used in this recipe.