• 1 cup - Sabudana / sabakki / tapioca pearls
• 4 cup - Water
• 1 tsp - Green chilli paste (or as per taste)
• 1 tsp -  Cumin / jeera
• ¼ cup - Onion finely chopped (optional)
• pinch - Hing / asafoetida
• Salt - as per taste

Method:

1. Rinse 1 cup of sabakki couple of times and soak in enough water for at least 3 to 4 hours.
2. After soaking, drain and keep it aside.
3. In a large pan, bring 4 cups of water to boil.
4. Add soaked sabakki to the boiling water.
5. Mix-in chilli paste, cut onion and salt.
6. Occasionally stir and cook until sabakki becomes translucent. 
7. Turn of the flame, add cumin and hing. mix it all well. 

8. Let it cooldown for about 10 minutes, the mixture will become more thick.
9. Meanwhile, prepare the trays to put sandige on. I used parchment paper for lining on baking trays, you may use clean thick plastic sheets or use steel trays without lining.
10. Using a long spoon, place a tbsp of prepared sabakki mixture on the sheet and slightly spread making a small rounds.

11. Sun dry them for 2 days or till it dries out completely. I transfer all the sandige on one tray on day-3 and put it out in sun for one more day. NOTE: bring the sandige inside the house in the evening and put them out next day morning. Do NOT leave them out overnight.





12. On the last day, once you bring the sandige inside, let it air out for couple of hours or overnight, then transfer it to a container. 

Fry and Serve:

1. Put deep-fry pan on stove with about two cups of oil on high flame. 
2. Once hot, reduce the flame to medium-high
3. Carefully slide few sun dried sabakki sandige to the hot oil. It will start to bubble and swell. Use a slotted spatula or long strainer spoon to move them to the center and flip the sandige and make sure it is cooked at the edges by pushing it into hot oil. 

4. Remove the fried sandige from the oil and transfer on to a paper towel to drain extra oil. 
5. Fry in multiple small batches to cook them evenly and is manageable. Do not crowd the fry pan.
6. Sandige is ready to serve as a snack or as a side dish with rice.

NOTE:

• Use medium size sabakki/sago . Don't use nylon variety.
• It is better to soak the sabakki overnight, so that you can make the mixture early in the morning. And when you put it out in the sun, it will receive a full days sunlight to dry well. By end of the day one, it would have started to leave the lining sheets.
• While preparing the mixture, if the mixture becomes too thick, just mix little bit of hot water.
• If the mixture is watery, take some raw sabakki, blend it into powder. Mix in the powdered sabakki to the mixture and cook for about 3 to 5 minutes and let it cool. This will help the mixture to thicken
• Salt should be added carefully. When you taste the batter, it should be mild, after sandige dries it will be just right.
• When deep fried, the sandige will expand, therefore keep the size little small.
• Using onion is optional. But if you don't mind, use it. It really tastes good.
• If you have small children in house, reduce the chilli paste to reduce the spice or not use it at all.
• Instead of green chilli , you can grind red chilli and tomatoes to get tomato flavor and red colored sandige .
• You may add lime juice along with cumin; or  1/2 cup buttermilk while cooking for some tanginess.

NOTE: For breadfruit podi, it is best to pick when it is at the stage of Full Size Green to Mature.


Credit:https://hdoa.hawaii.gov/ (Breadfruit Production Guide)

1. Wash and cut Ivy Gourd lengthwise. Keep aside.
2. Finely chop green chilies. Keep aside.
3. Soak the cashew nuts in warm water for 10 min. Drain and keep aside.
4. Heat the oil in a pan, when hot, add mustard seeds.
5. Once mustard seeds starts to splutters, add curry leaves and green chilies.  Stir and cook until green chilies looks roasted.
6. Add Rasam or curry powder and turmeric powder. Stir for 30 second. 
7. Now, add Ivy gourd and cashew nuts. Mix-in pinch of sugar and sauté for a minute or so. 
8. Next, add ¾ cup of water, salt as per taste, reduce the flame, cover and cook for about 15 minutes or until the Ivy gourd is almost cooked.
9. Add grated Coconut to the palya. Mix and let it cook stirring in-between until all the water is dried. Turn off the stove.
10. Serve hot with rice or as side dish for chapati/roti and enjoy.

1. Apply oil on your hand and wash Tora roots couple of times.  No worries, the roots will still look brown and ugly. just try to remove the dart while washing.
2. In a pressure cooker, take some water - enough to submerge the roots. Add a teaspoon of salt ( I add bit of turmeric powder as well). Cook on medium high flame. Once you see the steam, place the weight, and reduce the flame to medium. Turn off the stove after three whistles. Let the pressure release on its own. [If you don't have a pressure cooker or Instapot, you may boil the roots in a pot - just like boiled potatoes ]
3. Once the pressure is released, drain the water and add fresh cold water (Blench). This helps to remove the skin easily. Apply bit of oil on your hand and peel the skin off the Tora roots. Cut the roots to one inch or so sized pieces and keep aside
4. Cut onion lengthwise; smash and finely chop garlic and ginger - keep aside

1. Place a thick bottom pan on medium heat. Add oil, once hot add three seeds (mustard, cumin & fennel). Once mustard seeds starts to sputter, add asafoetida and curry leaves.
2. Now add ginger, garlic and onion. Mix in pinch sugar and sauté until onions are translucent.
3. Increase the flame to medium-high, add the prepared Tora roots. Stir.
4. Now add turmeric powder, red chilli powder (I use ready rasam powder), tamarind paste and salt.
5. Mix and stir-fry until done (about 3 to 5 minutes)
6. Optional: garnish with fresh coriander
7. Serve hot with cooked rice and curry. Enjoy!