By Dr.Sirisha Potluri
Sabudana is made from casava roots. The roots themselves are high in fiber, but the refined flour from which sabudana is made is not high in fiber or other nutrients. For that reason sabudana is not whole food, just like maida or white rice. In this recipe we can replace sabudana with barley to make it healthy.Traditionally it is eaten after fasts to recover, so sharing this so that it can be made with out oil and ghee and also while making this khichdi and add greens and nutritious veggies. Potatoes are high in starch and a carbohydrate rich source – fuel for your brain and body.
Potatoes are higher in resistant starch, which is indigestible and functions kind of like soluble fiber, and is important for supporting a healthy gut microbiome. Many studies in humans show that resistant starch can have powerful health benefits including improved insulin sensitivity, lower blood sugar levels, reduced appetite and various benefits for digestion.
Ingredients:
- 2 Cups Sabudana ( soaked overnight)
- 4 potatoes (diced, microwaved for 5 minutes and air fried for 10 minutes)
- 1 large beet root grated
- 4-5 green chili diced
- 2 inches ginger diced
- Peanuts ( dry roasted and crushed into coarse powder)
- Hing
- Salt according to taste, Lemon juice according to taste, Cumin and mustard seeds ( 1 teaspoon each)
- 1 big bunch of cilantro thinly chopped
- Few Curry leaves
Instructions:
- Heat a thick bottom pan add cumin and mustard seeds and fresh curry leaves and roast for a minute.
- Add thinly sliced ginger & green chillies ( as per taste) and roast for a few minutes.
- Add the air fried potatoes and season with salt. Slightly toss it around and then add the soaked sabudana and cook for 3-4 minutes with lid on.
- Add grated beetroot and mix well and cook for 2-3 minutes and turn off the stove.
- Add thinly chopped cilantro and add the peanut powder and mix it well.
- Squeeze in 1/2 lemon (as per taste)