INGREDIENT
Sago 250 gms
Boiled potatoes 2 nos cut into pieces
Ground nut 50 gms
sugar 2 tsp
Chilli 4 nos
Water as per requirement
Curry leaves
coriander leaves
Salt as per taste
Ghee and oil mixture 2 tbspn
Jeera for seasoning
METHOD
Remove dirt from sago by washing in plain water 2 to 3 times.
Add water upto the level of sago in the vessel
Add required salt and mix well. Keep it aside to soak well for 20 minutes
Pre heat the kadai and add oil, ghee mixture . To it add jeera and let it splutter. Add the green chillies and potatoes and saute well
Now add the soaked sago with the remaining water if any. Keep stirring in medium flame and see to it that it does not stick to the bottom.
Remove the skin of the groundnut seed and grind it coarsly and add to the sago and stir well. Add curry leaves and coriander leaves.
Keep it closed in simmer for 5 minutes. Again keep stirring from bottom . Now the sago would have got seperated without sticking to each other.
Finally add sugar and switch off.
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