-1 cup saggubiyyam (soaked for 4–5 hours)
-2 tbsp oil
-1 tsp mustard seeds
-1 tsp cumin seeds
-2 green chilies, chopped
-1 onion, chopped
-Curry leaves
-1/4 cup roasted peanuts
-Salt
-Coriander leaves
-Lemon juice (optional)
- Soak the sago until soft and drain well.
- Heat oil and add mustard, cumin, curry leaves, and green chilies.
- Add onions and sauté until translucent.
- Mix in peanuts and salt.
- Add the soaked sago and cook for 3–5 minutes, stirring gently.
- Garnish with coriander and a squeeze of lemon.
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