Sabudana upma

Wash the sagu & drain the water. While soaking the sagu in water, please keep in mind that water level should not rise the sagu level and should remain below the level of sagu.

Soak it for 5-6hrs. After 6hrs, you'll see the separated sagu pearls. They won't stick to each other.

Heat ghee in a wok/kadhai. Add cumin seeds. Then,add the chopped boiled potatoes. Fry it till it turns a little golden-brown colour.

Add ginger & green chilli. Saute them for 30sec. Then, add green peas & corn. Add roasted peanuts(whole) and saute it.

Add salt. Then, the soaked sagu to the kadhai. Quickly add the coarsely grinded peanuts and stir it continuously to avoid the sagu sticking to the kadhai.

Then, add some lemon juice, desiccated coconut and coriander leaves and mix it well.

Serve it hot.

NOTE: Enjoy the cooking process in an iron kadhai to bring out the perfection & health benefits in the dish.