Sabudana Khichdi
The fasting-day favourite — pearl-tapioca soaked overnight, then tossed with crushed peanuts, potato and chillies in a ghee tadka. Pearly, glossy, separate not sticky.
Per serving
Ingredients
- 1 cupSabudana (tapioca pearls)
- 3/4 cupWater (for soaking)
- 1/3 cupRoasted peanuts, coarsely crushed
- 1 mediumPotato, boiled and cubed
- 2Green chillies, chopped
- 1 tspCumin seeds
- 10Curry leaves
- 2 tbspGhee
- 1 tspRock salt (sendha namak)
- 1 tspSugar
- 1 tbspLemon juice
- 2 tbspCoriander leaves, chopped
Method
- 1
Rinse sabudana under running water until the water runs clear. Soak in just enough water to cover (about 3/4 cup) for 4-5 hours or overnight.
- 2
After soaking the pearls should be plump, soft and translucent — pressing one between fingers should mash easily. Drain any extra water.
- 3
Toss the drained sabudana with crushed peanuts, salt and sugar. This stops the pearls from sticking together.
- 4
Heat ghee in a wide pan. Add cumin seeds; when they crackle, add green chillies and curry leaves.
- 5
Add the cubed potato and toss for 1 minute.
- 6
Add the sabudana mixture. Toss gently on medium-low for 4-5 minutes until the pearls turn translucent and glossy.
- 7
Off the heat squeeze lemon juice over and fold in coriander. Serve hot.