Sabudana Khichdi – Tapioca Pearls Pilaf
Sabudana Khichdi is a simple comforting medley. It is comfort food for me. Something very soothing about these time tested flavors. A common presence during Indian fasts. However, also, a humble and nutritious way to start the morning.
I made this today. A quite feel good affair, that offered simple and peaceful nourishment for us all. I have been spending more time out and about.
This has taken me away from the blog and food exploits, however, has certainly offered me a modicum of balance. Somewhere there is still a need to want to have it all. So far this year, my meals have been simple and comforting. With a heavy emphasis on plant based meals.
What is a Sabudana Khichdi?
Now down to this Sabudana Khichdi. It is so named as the Indian word for Tapioca is Sabudana. This time tested mélange is a light and comforting meal. The tapioca and potatoes provide the carbs, balanced with the protein from the peanuts. Black salt adds a lovely depth of flavor. This deep flavor is perfectly finished off with lime and chilies.
Today I offer you the most basic version of this recipe. I have on occasion added more vegetables to this medley. Irrespective of how you embellish this dish, the key to making this well is to ensure that the tapioca pearls are cooked but not sticky.
Some tips and tricks
To get perfect time-tested results, follow these tests.
- Choose the regular sized (not tiny or instant) tapioca pearls aka sabudana.
- Soak the tapioca pearls for several hours, I do this overnight. To ensure that the pearls have soaked enough, test one of them by squeezing between your thumb and finger. You should be able to squish it.
- Drain thoroughly before using. DO NOT add extra water while cooking.
- It is a good idea to finish cooking the potatoes completely before adding the tapioca pearls.
And then you all them to cook through stirring lightly, until the pearls turn translucent. This is a nice quite soulful meal. Perfect for a not too fussy weekend brunch. Other ways to enjoy Sabudana include this sweet tapioca pudding and these peanut and tapioca cakes.
Ingredients
- 1 cup tapioca peals (sabudana) soaked overnight
- 3/4 cup raw blanched peanuts (skin off)
- 4 tablespoons oil
- 2 medium to large potatoes, peeled and diced
- 1 teaspoon whole cumin seeds
- 1 teaspoon black mustard seeds
- 1 tablespoon minced ginger
- 1 and 1/2 teaspoons black salt
- 2 tablespoons chopped cilantro
- 2 to 3 tablespoons fresh lime juice (about 1 lime)
- 2 birds eye chilies, finely chopped
Instructions
- Place the tapioca to drain in a colander. There should not be much water left, but you still want to drain out any excess water.
- Dry toast the peanuts for 4 to 5 minutes until fragrant and pale golden. Gently crush the peanuts.
- In a large pot, add 2 tablespoons of oil and heat for a minute. Add in the diced potato, keep stirring on low heat for a good 5 to 7 minutes until the potatoes are golden and crisp. Remove from the pan.
- In the same pan add the remaining oil and heat the remaining oil. Add in the cumin and black mustard seeds. Wait for the mustard seeds to crackle. Add in the ginger and sauté for about 1 minute or so.
- Add in the tapioca pearls and cook for 5 minutes, stirring very occasionally. Gradually the peals turn translucent.
- Stir in the potatoes and crushed peanuts. Stir in the black salt and chopped cilantro.
- Sprinkle with lime juice and chilies and serve hot with a good cup of tea.