1 cup sago (javvarusi)
1 big onion diced
4 green chillies
10 curry leaves
1 medium boiled potato
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp cooking oil
1 tsp mustard seeds
¼ peanuts roasted
½ cup chickpeas(cooked)(optional)
Salt to taste
½ tsp sugar
1 tsp lemon juice
Dry fenugreek leaves to garnish (optional)
Wash sago, just sprinkle some water and allow to sit for overnight or 3 to 4 hours.
Peel boiled potato skin and roughly mash it.
Boil the chickpeas.
Powder roasted peanut roughly .
Heat oil in a pan and add mustard seeds.
Once the mustard scatter add cumin seeds,chopped onion, green chillies and curry leaves.
Once the onions become translucent add mashed potatoes and turmeric powder.
Fry for 2 to 3 minutes and add the sago.
On low flame fry the sago until it becomes transparent.
Add salt,chickpeas and sugar.
Remove the pan from heat add lemon juice and roughly chopped peanuts.
Garnish with dry fenugreek leaves before serving.