Dahi-Sabudana is fasting-friendly while delivering the familiar comfort of cuird-rice.
With minimal prep and no cumbersome chopping, it comes together in minutes and the only waiting time is the one it takes to soak.
You can mix and let it rest for a few hours before meal time and you will have a deeply satisfying and nourishing bowl of natural goodness on days of fasting (or feasting) when you need the fortification.

Here's how to make Dahi-Sabudana...

Ingredients:
1/2 Katori Sabudana (Tapioca/Sago Pearls)
1/2 Katori Curd
1/4 Katori Crushed Roasted Peanuts
Finely-chopped Green Chilli
Finely-chopped Ginger
Freshly-scraped Coconut
Finely-chopped Coriander
Salt
For the tempering:
Mustard Seeds
Dry Red Chillies
Curry Leaves

Method:
Lightly toast the Sabudana on a low flame, remove into a bowl and allow to cool completely.
This step will prevent the pearls from turning into mush when soaked later.
Add the curd to the room temperature sabudana.
Add the crushed peanuts.
Muddle the ginger and green chilli with some salt and add to the bowl.
Add the coconut along with the chopped coriander.
Mix everything thoroughly.
Add a dash of milk/water/buttermilk if the mixture is too dry or if the curd is too sour.
Mix and let this sit for at least 1.5 to 2 hours for the sabudana to bloom.
Top with a tempering of mustard seeds, dry red chillies and curry leaves in oil before serving.

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