1tablespoonsCilantro or coriander leavesfinely chopped
¼cupCoconutgrated
Rock Salt (sendha namak)to taste
¼ to ½teaspoonBlack pepper powder
½teaspoonSugar
½teaspoonLemon juice
Instructions
Wash sabudana very well at least 2-3 times. Or wash them in strainer under running cold water.
Soak them in enough water for 2-3 hours to overnight according to your sabudana type. Soaking time depends on the type and quality of sabudana. Mine required 3 hours of soaking only.
when you press between your fingers it should mash easily. That’s how you know that your sabudana is soaked perfectly.
Drain all the water and keep it in colander for 15-20 minutes.
Heat the oil in a pan on medium heat.
Once hot add peanuts and cashews. Saute with stirring constantly till they get light brown color.
Now add sabudana and mix. Cook for 2-3 minutes or till they turn translucent and soft.
Turn off the stove. Remove it to a bowl.
Add remaining salad ingredients and mix well.
Serve this right away.
Notes
Variations:
Try with other fruits like pineapple, grapes, kiwi, pears.
If you eat tomatoes during vrat, upavas then you can add chopped tomatoes. We do not consume tomatoes so I have not added.
You can add boiled, chopped potato or sweet potato. If you want you can shallow fry or deep fry them and add.
You can add raisins or other nuts like almonds, walnuts.