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Mandya Platter Coconut-Milk Sabudana
🇮🇳 Indian Vegetarian

Mandya Platter Coconut-Milk Sabudana

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Mandya cooking — Mandya Platter Coconut-Milk Sabudana brings a coconut-milk touch with a classic cutlet finish. About 45 minutes from fridge to table.

Prep 20 min Cook 25 min Serves 4 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Tomato2, chopped
  • Red Chili Powder1 tsp
  • Sago (Sabudana)1 cup, soaked

Optional extras

  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

Chef's tip

Finish with a spoon of ghee for shine and aroma.

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