Spicy Peanut, Potato, and Tapioca Sabudana and Khichdi with Tamarind Chutney and Cilantro Mint Chutn
• 1 cup sabudana • 1 cup water • 1 tbsp. canola oil • 1 tsp. black mustard seeds • 1 tsp. cumin seeds • 2 ea. serrano chili, minced • 1 tsp. curry leaves • 2 cu
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- Plastic wrap
Ingredients
- 2-3 ea. green serrano chilies, coarsely chopped
- 2 bunches cilantro, chopped
- 1 bunch mint leaves
- 2 tbsp. lemon juice
- Salt as needed
- 8 oz. The Perfect Purée Tamarind Puree, thawed
- 1/2 lb. dates, pitted
- 2 tbsp. cumin, ground and roasted
- Pinch of Asafoetida
- 2 tsp. black pepper, ground
- 2 tsp. cayenne
- 3 tsp. black salt
- 1 tsp. salt
- 1/4-3/4 cup sugar, amount used depends on the sweetness of the dates
- 6 oz. coconut sugar
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