Sabudana Khichadi/ Tapioca cooked with potatoes
Sabudana khichadi, a dish made of tapioca pearls, potatoes and groundnuts. It’s a dish I grew up eating as a fast food!
Now when I say fast food, that doesn’t mean it’s like burgers and all.
In India there are some religious days we have a concept of observing a fast but in a nutshell it’s a concept of pure feast.
On these fasting days we are not supposed to eat wheat, rice instead we eat potatoes, sweet potatoes and tapioca. Things which are utterly delicious and loaded with carbohydrates. Hence I call the fasting day, A FEASTING DAY! 😉 😀
My mum and dad are very religious and they do observe a lot of fasts, albeit they don’t eat this fasting food on all those days.
However growing up my mum did cook an amazing spread on fasting days and one of them was always this Sabudana Khichadi the other was Ratyala Cha Khees amongst other delicious treats.
I don’t observe fasts that often and when I do I don’t eat anything because it’s fasting right! 😉 But I do make these delicious dishes mostly on weekend brunch or as an early supper.
This dish is gluten free, has a crunchy n soft texture and oh it is absolutely delicious.
The key to good Sabudana Khichadi is how you soak the tapioka and that is always a tricky thing. It also depends on the variety. The way I soak might not work for everyone but do try it because I have lived in 3 different cities and used a lot of different varieties of tapioca pearls. So far this method hasn’t disappointed me.
So this is how you make this dish.
- 250g tapioca pearls/ sabudana
- 250g boiled potatoes cut in cubes
- 3 tbsp roasted crushed groundnuts or peanuts
- 2 or to taste green chillies finely chopped
- 2 or to taste green chillies sliced
- ½ lime
- 1 tsp sugar
- Salt to taste
- ½ tsp red chilli powder
- 1 tsp cumin seeds
- 1 tsp ghee
- 1 ½ tbsp oil
- Coriander for garnishing
Wash the tapioca pearls at least 10 times till you get rid of most of the starch. Soak the tapioca in just enough water so that tapioca is submerged. Cover the bowl and leave it overnight.
Heat oil, add cumin seeds, let them splutter. Add in the boiled potatoes and sliced green chillies. Saute for 2-3 minutes. Now add in the red chilli powder, finely chopped green chillies and groundnuts.
Keep cooking for another 2 minutes. Now add the tapioca and keep mixing it for a while so the tapioca doesn’t become a big lump.
Add in the salt, sugar and mix it well. Add ghee, cover and steam it for 2-3 minutes. Add the lime juice and garnish with coriander.