Sabudana Khichdi is a classic recipe that is largely in demand when Maharashtrian’s fast. My husband tells stories of his mom looking for innovative ways to cook Tapioca pearls, since there are only a few items that may be consumed during these fasts.
Even though I don’t believe in fasting, I find this recipe very delicious. When cooked properly, the combination of tapioca pearls and peanuts is wonderful. The dish needs a bit of prep time but cooks very quickly, making it an ideal dish for serving at tea time.
Cooking time: 25 mins
1 cup tapioca pearls (sabudana)
½ cup peanuts, roasted and coarsely ground
1 tsp sugar
1½ tsp salt, or adjust as per taste
1 tbsp oil
1½ tsp cumin seeds (jeera)
3 green chilies, medium size, cut into 1 inch pieces
8 curry leaves
2 potatoes, medium-small size, cut into cubes
2 tbsp ghee (clarified butter)
Cilantro leaves (Coriander / Kothambir), for garnish
1. Roast peanuts on hot griddle. Peel off the skins after it cools down and then grind coarsely. Keep aside.
2. Wash sabudana and soak in water overnight or at least for 4 hrs. Strain and add peanuts, sugar and 1 tsp salt. Gently mix everything together and keep aside.
1. Heat oil on medium-low heat in a pan. Add cumin seeds and let it sizzle for 30 sec. Add chopped green chilies and curry leaves to the pan. Let it sizzle for 20 sec.
2. Add cubed potatoes and ½ tsp salt to the pan. Mix well and cover with a lid. Steam cook on medium-low heat for 6 min or until potato cubes are completely cooked.
3. Then add sabudana mixture to the pan and stir. Drizzle ghee over sabudana and mix everything together.
4. Cover with lid and steam sabudana until it is cooked and turns completely transparent. Keep stirring occasionally making sure sabudana doesn’t stick to the pan.
5. Remove the lid and garnish with cilantro leaves. Switch off heat and keep it covered for 2 mins.
Serve with a cup of piping hot ginger tea!
spoonful O’ tips
1. After soaking, sabudana will become moist and separate grains.
2. Make sure to use a non-stick pan so that sabudana doesn’t stick to the pan while cooking.
3. Ghee keeps sabudana non-sticky and separate grains on cooking.