By Garima Johar
October 13, 2026
Fasting days are the only time sabudana gets its moment. Those tiny pearls look plain in the bowl, but toss them with roasted peanuts, cumin and a squeeze of lemon, and you may find yourself wishing the fast came with a second helping.
1 cup sabudana 2 potatoes ¼ cup peanuts 2 tbsp ghee 1 tsp cumin seeds 2 green chillies 8-10 curry leaves (optional) Salt to taste 2 tbsp coriander leaves 1 tbsp lemon juice
Heat the ghee and splutter the cumin seeds. Add green chillies and curry leaves.
Boil the potatoes, chop and add to the mixture. Cook for a few minutes.
Mix in soaked and drained sabudana, roasted peanuts, and salt. Cook on medium heat.
Finish with lemon juice and coriander leaves. Serve hot with a bowl of dahi.