1
: rinse until clear, drain, add fresh water 1:1, leave 4 h or overnight.
2
(skip if you have peanut powder).
3
Mix the soft sabudana with sugar, salt, peanut powder, and chili powder.
4
Heat ghee. , add curry leaves, then the potato; cook until soft and a little crisp.
5
Add the sabudana mix; stir well.
6
Cook on medium, stirring, until the pearls turn slightly clear — about 10–15 min. When non-sticky, take it off.
7
Serve warm, with coriander and lemon if you like.