Sabudana Pulao

Name: Sabudana Pulao
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup sabudana pearls soaked overnight in water; 1 tablespoon refined oil; 1/2 teaspoon cumin seeds; 1 medium boiled potato,diced small; 2 tablespoon roasted peanuts; 1-2 green chillies chopped, adjust to taste; 6-7 curry leaves; 1/2 teaspoon salt (use sendha namak if making this for fast); 1/2 teaspoon sugar; 1 teaspoon lemon juice; 1 tablespoon coriander leaves, chopped

Shruti Bansal @cook_20803025

#DC #jhatpat #post2 #icookathome #quarantinelife #rainbowweek3 #white

Sabudana Pulao – a pilaf/pulao made with sago pearls.
This vegan and gluten-free dish is extremely popular in India during the fasting season of Navratri.

This is extremely quick and simple and yet so flavorful. It's also vegan and gluten-free.

#DC #jhatpat #post2 #icookathome #quarantinelife #rainbowweek3 #white

Sabudana Pulao – a pilaf/pulao made with sago pearls.
This vegan and gluten-free dish is extremely popular in India during the fasting season of Navratri.

This is extremely quick and simple and yet so flavorful. It's also vegan and gluten-free.

Shruti Bansal @cook_20803025

#DC #jhatpat #post2 #icookathome #quarantinelife #rainbowweek3 #white

Sabudana Pulao – a pilaf/pulao made with sago pearls.
This vegan and gluten-free dish is extremely popular in India during the fasting season of Navratri.

This is extremely quick and simple and yet so flavorful. It's also vegan and gluten-free.

#DC #jhatpat #post2 #icookathome #quarantinelife #rainbowweek3 #white

Sabudana Pulao – a pilaf/pulao made with sago pearls.
This vegan and gluten-free dish is extremely popular in India during the fasting season of Navratri.

This is extremely quick and simple and yet so flavorful. It's also vegan and gluten-free.

Saved

Ingredients

15 minutes

2 servings

1 cupsabudana pearls soaked overnight in water
1 tablespoonrefined oil
1/2 teaspooncumin seeds
1medium boiled potato,diced small
2 tablespoonroasted peanuts
1-2green chillies chopped, adjust to taste
6-7curry leaves
1/2 teaspoonsalt (use sendha namak if making this for fast)
1/2 teaspoonsugar
1 teaspoonlemon juice
1 tablespooncoriander leaves, chopped

Saved

Steps

15 minutes

1

Check sabudana, if it is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.
2

Heat oil in a pan on medium heat, add the cumin seeds and let them crackle
3

Add curry leaves, roasted peanut,green chillies and diced boiled potatoes and cook for 2 minutes stirring and for another 2-3 minutes.
4

Add the soaked sabudana to the pan along with salt and sugar. Mix until well combined.
5

Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice.
6

Do not over cook it for a long time else it will become sticky.
7

Remove pan from heat. Add lemon juice and coriander leaves and toss to combine