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Main Ingredients | Sago, Green peas |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 1.30-2 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Sabudana Pulav
- 1 cup Sago
- 1/4 cup Green peas (1/2cm dices)
- 1 medium Green peas shelled
- 4-5 tablespoons Carrot (1/2cm dices)
- 1 teaspoon Ghee
- 2 inch stick Cumin seeds
- 2-4 Cinnamon
- 2 Cloves
- 3 Whole dry red chillies broken
- 1 inch piece Green chillies finely chopped
- 1/2 cup Ginger finely chopped
- to taste Roasted peanuts coarsely ground
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 2 tablespoons Lemon juice
- as required Yogurt
Method
- Wash sabudana under running water for two to three minutes in a colander, drain well and keep aside covered for an hour. Blanch French beans, green peas and carrots in sufficient salted boiling water for two minutes. Drain, refresh and keep aside.
- Heat ghee in a nonstick pan or a kadai, add cumin seeds, cinnamon, cloves and red chillies and sauté for a minute. When they begin to change colour add chopped green chillies and ginger and sauté for half a minute.
- Add sabudana, ground peanuts and salt, stir to mix well and cover and cook on low heat for fifteen to twenty minutes, sprinkling a little water occasionally to avoid scorching.
- Add blanched vegetables, sugar and lemon juice and continue to cook for another four to five minutes, stirring occasionally. Serve hot with yogurt.
Nutrition Info
Calories | 847 |
Carbohydrates | 14.5 |
Protein | 176.7 |
Fat | 91 |
Other Fiber | 14.8 gm |
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