Sabudana khichdi is an easy and very popular Indian savory dish made with soaked sago/tapioca pearl, roasted peanuts and slightly spiced sauteed potato, served for breakfast, tea time snack and during Hindu rituals who observe fasting in the state of Gujarat, Maharashtra, Rajasthan and some other states. Sago or tapioca pearl is an acquired taste that is nicely balanced its chewy texture with crunchy peanuts and stir fried spiced potato mixture. This recipe makes 3-4 servings and it is satvik vegan, meaning no ghee, onion and garlic are used.
Sago and tapioca pearls are made from different starches. Sago pearl is made of some types of palm stem starch and tapioca is extracted from the cassava or yucca roots. Our local Indian stores carry sago labeled as tapioca pearl and I use medium tapioca pearl to make this dish.
Soaking Sago or tapioca pearl is bit tricky. After a few trial and error I got this right. Over soaking turns glutinous texture and that is not appetizing at all. So rinsing sago or tapioca pearl with cold water and rubbing in between fingers for 5-6 times until no starch remains. Drain well as much as possible and soak 1:3/4 cup ratio of sago /tapioca pearl and cold water for 4-5 hours. It will absorb all the water and there will be no water left to drain. Every single piece of pearl plump up so beautifully without sticking to each other. This soaking method never disappoints me. Typically Sabudana Khichdi doesn't use any veggies except potato. But Sago or tapioca pearl is nothing but starch. So adding some green beans or other veggies along with peanuts makes it little balanced, very colorful and tasty as well. Here is my take on the Sabudana Khichdi.
Ingredients~
1 cup sabudana (tapioca pearls)
3/4 cup potatoes, cut in to small pieces
1 cup green beans, cut into small pieces
1/2 tsp grated ginger
1/2 cup peanut
1/2 tsp cumin seeds
2 dry red chilies
2 green chilies or to taste, thinly sliced
1/3-1/2 tsp Himalayan pink salt or to taste
4 tbsp oil
Coriander and curry leaves
A few lemon slices
Method~
Rinse 1 cup sago or tapioca pearl with cold water and rubbing in between fingers for 5-6 times until no starch remains. Drain well as much as possible and soak with 3/4 cup cold water for 4-5 hours. Heat 2 tbsp oil in a pan over medium high heat. Fry peanuts until golden brown. In the same oil temper cumin seeds, curry leaves and dry red chilies, then add potato, green beans and half salt. Saute until cooked though, then add in fried peanuts. Stir fry for a minutes then remove from the pan. Heat remaining oil in the pan and add in soaked tapioca pearls. Sprinkle remaining salt and sliced chilies. Stir fry for a minute or two. The moment the tapioca pearls turn translucent add in mixed fried veggie and peanut mixture. Keep string on low flame for 2 more minutes. Taste and adjust seasonings to your taste. Turn off the flame and add coriander and curry leaves for garnishing. Squeeze little lemon/lime juice. Serve Sabudana Khichdi hot with tea.
12/8/2020 Updating another version using different veggies and follow same cooking method.
1 cup sabudana (tapioca pearls)
1/2 cup potatoes, cut in to small pieces
1/2 cup green beans, cut into small pieces
1/4 cup carrot, cut into small pieces
1 cup cauliflower florets
1/2 tsp grated ginger
1/2 cup peanut, roasted and slightly crushed
1/2 tsp cumin seeds
2 dry red chilies
2 green chilies or to taste, thinly sliced
1/3-1/2 tsp Himalayan pink salt or to taste
4 tbsp oil
Coriander and curry leaves
A few lemon slices
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| Happy Cooking! |
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