Sabudana Bonda

 This is a recipe from my never ending hunts for "something new" . 
Its summer...meaning...all three meals have to be cooked. No "left overs" as people are all at home and they finish up everything there is  edible at home. No complaints :) May be!!!

Anyway, this Sabudana bonda recipe, is usually deep fried byt as I tend to avoid deep frying things...I used the Appam pan . And I also made my fam favorite Peanut Chutney to go with it

Sabudana Bonda (Tapioca fritters)

Sabudaana Bonda

Ingredients:

1. 1 cup Sabudaana washed
2. 1 cup plain yogurt beaten
3. 2-3 tablespoon rice flour
4. 1/4 cup finely chopped onions
5. 1 heaped tablespoon finely chopped cilantro
6. 2 Thai or 1 Serrano chilli chopped fine (reduce if you want less heat)
7. 1/2 teaspoon cumin seeds
8. 3/4 teaspoon salt
9. 1 teaspoon finely chopped ginger
10. 1 tablespoon grated coconut
11. 1 teaspoon baking soda
12. oil for deep frying to to add to the Appam pan

Beat the yogurt and add the washed tapioca to it and set it aside for 4-8 hrs. Check how much water there is in the Tapioca yogurt mixture and add more water 1 tablespoon at a time. Mix it with all the other ingredients except oil. Set aside for 10 minutes.

Heat the appam pan or oil in a pan. Make 1 to 1.5 inch balls out of the tapioca mixture. Deep fry them or add each ball to the appam pan and cover and cook for 3 minutes. Turn and cover and cook for 2 more minutes. Turn if needed and cook for 1 more minute. Let cool a bit and enjoy with ketchup or with Any Chutney

Another Sabudana Recipe : Sabudana Khichidi

dosakaya pulusu

Dosakaya is the Telugu name for the Yellow Cucumber. They look super cute. The only recipe I know how to make with this yellow cucumber is like a chutney. But today I made khatta...meaning the yellow cucumber in tamarind based thin gravy.
Khatta literally translated to sour...and in Urdu we use "khatta" to represent sour tamarind based gravy

So here is the recipe

Dosakaya Pulusu (Yellow cucumber in tamarind based gravy)

Dosakaya pulusu

Ingredients:

1. 1 medium  Yellow Cucumber peeled and cubed
2. 1 Tomato, chopped
3. ½ teaspoon each of  Chili Powder, Turmeric Powder, salt
4. golf ball sized Tamarind soaked in 3 cups of water
5. ½ teaspoon each of  Mustard Seeds and Cumin
6. 2 teaspoons Oil
7. Few Curry Leaves
8. 2 teaspoons Rice Flour (to thicken)

In a pressure cooker add 1 teaspoon oil and add chopped tomatoes and cucumber and fry for 5 minutes. Add turmeric, salt and chilli powder and stir to combine. Add the tamarind juice and close the cooker and cook for 3-4 whistles. Let the steam escape. 

In a pan heat the remaining 1 teaspoon oil and fry the mustard and cumin along with curry leaves and a red chilli till they start spluttering. Cut the heat and add the tempering to the cooker. Mix about 2 tablespoons of oil to the rice flour and add it to the cooker and simmer for 5-7 minutes. Garnish with cilantro and serve with steamed rice