Name: Sabudana Namkeen/Farali/Vrat Namkeen recipe by Amrita Iyer at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 1 cup/100 gms large Sago pearls; 2 tbsp Water; 1 cup raw Peanuts; 1/4 cup Almonds(with skin); 20 Fresh curry leaves; 1/4 Coconut, cut into thin semi circles; 1/4 cup Lotus seeds(Makhana); 2 tsp Rock Salt/sendha namak(normal Iodised salt can also be used); 2 tsp Powdered Sugar; 1 1/2 tsp Black pepper powder; Oil for Deep frying

ABOUT Sabudana Namkeen/Farali/Vrat Namkeen RECIPE

Greetings for the New Year and glad to publish my first post in 2016.This recipe is easy and indicative of the Indian system of fasting which means: Not consuming anything at all which includes drinking water. Eating select food with no salt or using Rock Salt(sendha namak) Eating foods of a particular colour – e.g. yellow lentils(dal),yellow rice etc. Having only natural foods like fruits and milk. This recipe also comprises mainly of ingredients which are naturally derived apart from the spices which are also plant derivatives.They are Sago/sabudana – Processed as a starch from select spongy plant stems. Peanuts Almonds Curry Leaves Coconut Lotus seeds(makhana)

Ingredients Serving: 10

1 cup/100 gms large Sago pearls
2 tbsp Water
1 cup raw Peanuts
1/4 cup Almonds(with skin)
20 Fresh curry leaves
1/4 Coconut, cut into thin semi circles
1/4 cup Lotus seeds(Makhana)
2 tsp Rock Salt/sendha namak(normal Iodised salt can also be used)
2 tsp Powdered Sugar
1 1/2 tsp Black pepper powder
Oil for Deep frying

Instructions

Take the sago pearls in a container and sprinkle 2 tbsp water on them. Mix well and leave the pearls to soften a little for 5-7 minutes.
Heat oil in a pan till its fairly hot and test it by frying one pearl. If it pops up and crisply disintegrates after cooling then the oil is ready. Fry the sago pearls in batches till they pop up and become crispy. Keep them aside in a large bowl.
Fry the peanuts and almonds in individual batches till they become dark brown. Keep draining and putting them over the sago pearls. You can even keep them separately and mix them later.
Fry the curry leaves for 20 seconds till they become crisp.
In a bowl, mix the deep fried sago pearls, peanuts and almonds. Add the salt, sugar and pepper and mix well, crumble the crisp curry leaves on top and mix well.
Serve small portions in serving bowls with cups of hot tea!

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