Step-by-Step Instructions

1. 1.Prepare Sabudana

   Take 1 cup of sabudana (tapioca pearls) in a bowl. Wash it thoroughly with water. Add enough water to cover the sabudana and soak for 30 minutes. After 30 minutes, drain all the water completely. Refrigerate the drained sabudana overnight or for a few hours until it's soft and separated. The pre-soaked sabudana can be stored in the refrigerator for up to 2 weeks.

2. 2.Microwave Tempering Base

   In a microwave-safe bowl, add 2 tablespoons of cooking oil, 1 teaspoon of cumin seeds, 0.5 teaspoon of mustard seeds, and 1/3 cup of peanuts. Mix well. Microwave this mixture for 1 minute.

3. 3.Cook Vegetables

   To the microwaved tempering base, add 1 chopped boiled potato and 0.5 cup of corn and peas. Add salt to taste. Mix everything thoroughly. Cover the bowl and microwave for 2 minutes.

4. 4.Combine and Microwave Sabudana

   Add the soaked and drained sabudana to the bowl with the cooked vegetables. Add chopped green chillies (2-3), chopped ginger (1 inch piece), and curry leaves (5-6 leaves). Sprinkle 1-2 teaspoons of mixed red chilli, coriander, and cumin powder. Mix all ingredients well until evenly combined. Cover the bowl and microwave for 1 minute.

5. 5.Final Touches and Serve

   After microwaving, the sabudana pearls should look separated and not sticky. Add 1/3 cup of grated coconut and squeeze fresh lemon or lime juice to taste. Mix everything one last time. The Microwave Sabudana is now ready to be packed for a lunch box or served for dinner.