Spicy stir-fried Sabudana Kituda Tapioca
Popular Tapioca as a material of drinks and southern Country Suites is also familiar as a material of side dishes in India. Sabudana Kitde (Khichdi / Khichri), which used such a tapioca, is usually eaten as breakfast. Please enjoy with tea, green tea, coffee and smoothie milksake.
Subdanatapioca: 1 cup
Boiled potatoes: 1 middle (Saito)
Tomato: 10 ml
Peanut: 20 mg (crushed)
Ginger: 7 mg (Corrected)
Green Chile: 1 Cup (Corrected)
Lemon juice: 7.5 ml
Botanical oil: 25 ml
Salt: 3 mg
Mustard seed: 2.5ml
Cumin seed: 2.5ml
Curry leaf: 10 to 12 sheets
Abiki Black Pepplay: Harumi
Asa Fetta: A knob
Koreader: for dressing
* If you want to be hot, add green chili to your liking.
* Peanut allergy can make deliciously deliciously without peanuts.
◆ How to make
1. Return Tapioca
Wash the subnada tapioca with running water and remove the powder. Tapioca: Dips water at a percentage of 1: 1 for a minimum of 5 hours and soak until the core disappears.
2. Stir fry spices, add paste tomatoes and fry it further
Put the fly pan hot and oil. Add Asafetida Mustard Seed Cumin Seed Calairefin on medium heat. Next, boil it and add tomatoes well and mix well, cook at least 1 to 2 minutes.
3. Align other ingredients on the returned tapioca
Add fresh coriander lemon juice, salt and ginger green chili peanut to Sabu Danatapioca, which is immersed in step 1.
4. Complete the ingredients
In the fly pan in step 2, put the material in step 3 and stir while mixing well. Through the Sub Nada Tapioca, it takes a translucent, and the standard is medium heat for medium heat.
Cautions: Because it is hard to stir if it is boiled too much.