(Pearl Sago /Tapioca Pilaf)
This recipe was featured in: my mom’s signature concoction
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Serves 2
1 cup sabudana (If you can’t find sabudana, you can use Israeli/Pearl Cous Cous and follow the cooking instructions for it. Once cooked, use it in the same way as the soaked sabudana in the recipe below)
1 tbsp red chilli powder/cayenne pepper
¾ cup roasted peanut powder (see concoctions 101 for the recipe)
¼ cup grated coconut (fresh or frozen, thawed) + some for garnish
1 tsp sugar
salt
3-4 tbsp oil (canola, vegetable, sunflower or corn) orghee (clarified butter)
1 tsp cumin seeds
1 cup potato sali (optional)
½ lemon, juiced
scant ¼ cup water
cilantro/coriander, for garnish
In a sieve or a colander, rinse thoroughly the sabudana under cold tap water till the water coming out of the sieve is clear and not cloudly white. Let it sit for about half an hour and repeat it once more.
Combine red chilli powder, roasted peanut powder, grated coconut, salt and sugar along with the soaked sabudana and mix well. Let it sit and “marinate” for about an hour or so.
If using, immerse the potato sali in hot water and let it soak in the meantime (for about an hour or so).
Heat oil in a kadhai, wok or deep sauté pan over medium high and add cumin seeds. When the seeds start to splutter, add the potato sali and sauté for a couple of mins.
Add the sabudana mixture and stir to mix it in well with the potato sali. Adjust the salt, sugar and red chilli powder seasonings. Stir in the lemon juice and sprinkle some water. Cover and simmer for 10-15 mins, stirring occassionally.
Garnish with grated coconut and chopped cilantro and serve warm with a side of cool yogurt or cucumber raita.
