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Faral

(264)Phudina Sabudana

Ingredients

  • 25-30 Phudina leaves.
  • ¼ cup Finely chopped Coriander leaves.
  • ½ cup Sabudana.
  • ¼ cup coarse peanut powder.
  • ½ cup Tender Coconut.
  • ¼ tsp Salt.
  • ¼ tsp. Black pepper powder.
  • 1 whole green chilli.
  • 2 tbsp. Oil
  • ½ tsp. Cumin seeds.
  • 8-10 Curry leaves.
  • 1 tsp. Lemon juice.

Method

  1. Wash Sabudana 2 times and soak overnight or 6-8 hours in ½ cup of water. When you soak sabudana with an equal quantity of water then the final result will always be dry and soft sabudana  otherwise more water results in sticky sabudana.
  2. Pluck phudina leaves from its stalks. Wash and keep aside.
  3. Pluck Coriander leaves and chops finely. Wash and keep aside.
  4. In an electric chopper chop tender coconut, phudina leaves, coriander leaves and green chilli together.Keep aside.
  5. Heat oil in a nonstick pan, add Cumin seeds and wait for a crackling sound. Now add curry leaves and then Sabudana and salt. Stir continuously otherwise sabudana will stick with each other.
  6. After 4-5 minutes you will see the sabudana becomes translucent. At this time add content of the chopper jar and mix thoroughly.
  7. Cook for one more minute and switch off the flame and mix lemon juice.
  8. Serve hot with curd . Serve with love and smile.

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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