Sabudana Poha

Ingredients:

• 1.5 cups of sabudana (tapioca pearls)
• Water for soaking
• 1/4 cups peanuts, roasted and coarsely grounded
• 3 tbsp cooking oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 boiled potato, peeled & cubed
• 1 sprig curry leaf
• 3 green chilies
• 1 tsp rock salt
• 3 tbsp freshly shredded coconut
• 2 tbsp lime juice
• 2 tsp coriander leaves, finely minced

Directions:

1. Soak tapioca pearls in some water for no more than 30 minutes. Rinse pearls through a fine mesh sieve a few times.  Drain as much water off the pearls as possible and spread it over a moist towel lined sheet pan. Add a layer of moist kitchen towel atop and leave it for a few hours. Sprinkle water over the kitchen towel in between to keep it moist.
2. Heat a large skillet on medium. Add cooking oil and once it heats, sprinkle in cumin and mustard seeds. Wait for the seeds to sputter before adding cubed potatoes. Fry for 2 minutes before adding curry leaves and green chilies.
3. Cook for a few minutes or until potatoes are lightly crisped and golden on the edges. Sprinkle in toasted peanuts, salt and shredded coconut. Cook for a minute. Remove from heat before adding tapioca pearls, lime juice and finely minced coriander leaves. Stir to combine.
4. Serve hot or at room temperature.