This is usually made when fasting. We generally prepare it on the eve of Shivaratri. However, when making this on Shivaratri, we substitute salt with Saindhava Lavanam (Himalayan Pink Rock Salt) and most of the other ingredients are not used. Coriander, curry leaves, chilies, cumin & mustard seeds are not used.
Pearl Sago / Sabudana – 3 cups
Water – 4 cups
Groundnuts / Peanuts – 1 cup
Green & dried red chilies – 4 each
Curry leaves – 2 sprigs
Coriander – ½ bunch
Cumin & mustard seeds – ¼ tsp each
Salt – to taste
Oil – 3 tbsp
Soak pearl sago for 6 hours. Dry roast ground nuts & peel the skin off. Grind those into coarse powder. If you like, you can save 1/4th of the nuts aside & eat them as a side dish. Chop green chilies. Halve the red chilies. Now take a pan and heat oil. Add cumin, mustard and allow it to crackle. Now add curry leaves, green and red chilies and sauté it for a minute. Add the soaked Pearl Sago, there will be no water left. Mix it well and add salt. Keep mixing it to avoid burning at the base of the pan. When it is almost done, add the peanut powder & mix well. Cook until translucent and switch the heat off. Garnish with chopped coriander & serve it hot with roasted peanuts.