1 cup large Sabudana / Sabbakki / Sago Pearls
10 - 15 strands of curry leaves
3 tsp Peanuts / Ground Nuts / Shenga / Nelagadale
1.5 tsp Cashew nuts
¼ tsp Mustard seeds
2 - 3 broken Red Chillies
Big pinch of Asafoetida
Pinch of Turmeric powder
Salt to taste
Few pieces of Dried Coconut / Kobbari
Take 1 cup of raw sago pearls in a bowl.
Keep oil in a thick bottomed vessel and heat. Fry the sago pearls in hot oil. Take them from the oil and put them in a tissue paper to absorb the oil content.
Put mustard seeds, peanuts, broken red chillies, 2-3 tsp oil in a pan and fry them for about 2 mins in medium flame. Add broken cashew nuts, thin sliced dried coconut and fry them in medium flame. Once they turn light golden in color, add curry leaves and fry them for about 5-10 seconds. Add asafetida powder, turmeric powder and fry them for about 5-10 seconds in medium flame.
Add fried sago, chilly powder, salt and mix them well.
Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.
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