Sabudana know as tapioca pearls in english is a popular breakfast, snack and a fast item prepared mostly in northern parts of India. While in bombay, i have had them almost once every week thanks to all our maharashtrian neighbours. This is fairly very easy to make provided you understand how to adjust timings to soak it. I dont soak it fully in water ever, it turns out to be very soggy and sticky then. Just wash it throughly under running tap water and let it remain in colander for 1-2 hours. After that, again wash it under running water and allow it to rest overnight or for atleast 4-5 hours.
This one is before soaking. I have used Laxmi brand purchased from the indian store.
After resting overnight see how it has swollen up. This is around 1.5 cups of sabudana.
When you try to squish it with your finger it easily mashes, at this stage it has been perfectly soaked and is ready to cook.
Roast around half a cup of peanuts, remove skin and coarsely powder it.
Mix peanut powder along with 1 tsp salt and 1 tbsp of sugar into the soaked sabudana.
In a pan, heat 2 tbsp oil/ghee, once heated add 1 tsp cumin seeds, 4-5 curry leaves, 2-3 chopped green chillies and cook on a medium flame for 2-3 minutes. You can also add cubed potatoes at this stage, since i dont like it in my sabudana, i havent.
Add the sabudana mixture and cook on a medium flame for around 5- 10 minutes or until the white colored sabudana becomes transparent. Squeeze half a lemon and garnish with fresh coriander/ cilantro leaves and serve with some hot tea.