Farali Sabudana Chevdo

Ingredients

• Completely dry Pearl Nylon Sago – 1 cup; do not rinse or soak
• Peanuts – ⅓ cup
• Cashews – 2 tbsp, split
• Dry coconut slices – 2 tbsp
• Curry leaves – 1 sprig, washed and dried completely
• Chilli powder or coarsely ground black pepper – ½ tsp
• Sugar – ½ tsp, optional
• Rock salt for fasting, or regular salt – as needed
• Oil – for deep-frying

Method

1. Make sure the nylon sabudana and every ingredient entering the oil are completely dry. Water droplets can cause dangerous splattering. Keep a deep strainer and an absorbent-paper-lined tray ready before heating the oil.
2. Heat oil in a deep kadai over medium-high heat. Test one pearl: it should puff and rise within a few seconds without browning. If it stays hard, the oil is too cool; if it colours immediately, reduce the heat.
3. Place only 2 tablespoons sabudana at a time in the deep strainer, lower it into the oil and stir gently. Fry for a few seconds until most pearls puff. Lift immediately; prolonged frying makes them hard or brown.
4. Repeat in small batches, allowing the oil to regain temperature each time. Spread the puffed pearls on the prepared tray rather than piling them while hot.
5. Reduce the heat to medium. Fry the peanuts until crisp and cooked inside, then the cashews until pale golden, followed by coconut slices until lightly golden. Fry the fully dry curry leaves last and stand back from any splatter.
6. Put the warm fried ingredients in a large dry bowl. Sprinkle salt, chilli or pepper and optional sugar while warm so the seasoning adheres. Toss gently without crushing the puffed pearls.
7. Taste only after a piece has cooled. Adjust seasoning, then spread the chevdo out until completely cool.
8. Store in a clean airtight container only when no warmth remains. If the chevdo softens later, re-crisp briefly in a low oven or dry pan and cool fully again before storing.