Name: Sago Balls with Coconut and Curry Leaves (Sabudana Vada)
Yield: Makes 10-12
Ingredients: Yogurt or green chutney, to serve; 225 g/9 oz/1½ cup sago (sabudana or tapioca pearls); 1 tsp grated chili; ½ tsp lime juice; 2 green chilies, finely grated; 4 cm/1½ in piece of fresh root ginger, finely grated; 8-10 curry leaves, chopped; 500 ml/17 fl oz/2 cups oil, for deep frying and greasing; 1 tsp sugar; 4 tsp lime juice; 1½ tsp salt; 2 tbsp golden raisins/sultanas, roughly chopped (optional); 1 tsp grated fresh root ginger; 2 medium potatoes; ½ tsp sugar; Handful of cilantro/coriander, finely chopped; 50 g/1¾ oz/½ cup fresh or frozen shredded coconut (thaw if using frozen); 4 tbsp roasted peanuts, crushed

Preparation info

Makes
10-12

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

These little balls are as much of a feast for the eyes as they are for the taste buds and, whenever I visit a restaurant, they are always the first thing I order off the menu. Unfortunately, not all eateries serve this dish, which is why I recommend you learn to make it. The ingredients are easy to find and usually at hand in your pantry, making these an easy and exciting school lunch item.

The rainy season makes me crave these spicy crunchy balls. The addition of curry leaves and g