Ingredients:
- Sabbakki/Sago/Sabodana - 1 bowl (small size, soaked for 3-4 hrs)
- Oil - 4 sp
- Sasive/Mustard seed - 1 sp
- Karibevu/curry leaves - 1 twig
- Batani/Green peas - 1/2 small bowl
- Uddinabele/Urad dal - 1 sp
- Onion - 1 (medium)
- Tomato - 1 (medium)
- Capsicum - 1
- Green chilies- 2-3
- Coconut - 1 bowl (grated)
- Coriander leaves - 1/2 bowl (finely chopped)
- Salt to taste
Method:
- Heat oil in a pan, add mustard seed, wait until they pop up well, add curry leaves fry for a while.
- Add urad dal and fry until they are light brown. Add slit green chilies.
- Add green peas and saute well.
- Add sliced onions and cook till they are transparent. Add chopped tomato and cook till they are soft.
- Add capsicum and fry for a while.
- Add the soaked sabbakki/sago/sabodana and salt to taste and mix well.
- Add finely chopped coriander leaves and grated coconut and serve hot.
Ps: Instead of green peas you can also use seasonal togari kalu or avare kalu.
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