Sabudana khichdi
(Tapioca pearls khichdi)
Sabudana khichdi is a very popular dish often enjoyed for breakfast and preparing fasting food for festivals like Navrtri. Sabudana is known as tapioca pearls or sago. Sago pearls are tasteless but when cooked with spices it makes a wonderful dish.
Sabudana khichdi is very simple and easy to make. It is prepared with boiled potatoes sautéed with curry leaves and spices and the addition of peanuts gives a nice crunch to the khichdi. Sabudana khichdi in not only for fasting but it is a delicious snack with a cup of hot tea. Sabudana is full of carbohydrates and is great for a quick boost of energy.
Various dishes are prepared from sabudana, but, sabudana khichdi, sabudana vada, sabudana kheer and sabudana Pappadum are the most popular dishes in north India.
Sabudana khichdi is very simple and easy to make. It is prepared with boiled potatoes sautéed with curry leaves and spices and the addition of peanuts gives a nice crunch to the khichdi. Sabudana khichdi in not only for fasting but it is a delicious snack with a cup of hot tea. Sabudana is full of carbohydrates and is great for a quick boost of energy.
Various dishes are prepared from sabudana, but, sabudana khichdi, sabudana vada, sabudana kheer and sabudana Pappadum are the most popular dishes in north India.
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Ingredients:
½ Cup of sabudana (small Tapioca pearls) 1 Medium boiled potato–peeled and chopped in small pieces 1 Medium green chili or to your taste – fine chopped ½ Teaspoon cumin seeds ½ Teaspoon of mustard seeds (Rai) 1 Pinch of asafetida (Hing) 1 Pinch of turmeric powder 3 Tablespoons of dry roasted peanuts– coarsely grinded 2 Dry whole red chilies–Break them in pieces 4 Curry leaves (optional) ½ Teaspoon salt or to your taste 2 Teaspoon lemon juice 1 Tablespoon of vegetable oil 2 Tablespoon chopped coriander leaves |
Sabudana
(Tapioca Pearls) 
Sabudana
(Tapioca pearls) |
Directions:
1. In a bowl, add tapioca pearls and wash until water runs clear.
2. Soak the pearls with enough water to cover them then let them soak for few
hours or until they are fully soaked. If you do not have the time, then soak the
pearls in warm water (not too hot). Soaked pearls should be soft but not
mushy. If the pearls are still hard then soak little longer. Each pearl should
be soft to the touch then it is ready to use.
1. In a bowl, add tapioca pearls and wash until water runs clear.
2. Soak the pearls with enough water to cover them then let them soak for few
hours or until they are fully soaked. If you do not have the time, then soak the
pearls in warm water (not too hot). Soaked pearls should be soft but not
mushy. If the pearls are still hard then soak little longer. Each pearl should
be soft to the touch then it is ready to use.
Wash sabudana in running water
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Soak sabudana in water
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3. Once tapioca becomes soft, transfer it to a strainer and drain all the water
out and keep it aside in the strainer. Let it stand for ½ to 1 hour so that all the
water drains out. It is important for the water to drain out very well, as
otherwise when cooked the sabudana will stick together in lumps.
4. To check if sabudana is soaked properly or not, take a soaked pearl and
press between your finger and thumb, it should press very easily without any
effort but it does not disintegrate easily. Pearls should remain separate when
you take some in your hands. This is crucial for that perfect kichidi texture.
out and keep it aside in the strainer. Let it stand for ½ to 1 hour so that all the
water drains out. It is important for the water to drain out very well, as
otherwise when cooked the sabudana will stick together in lumps.
4. To check if sabudana is soaked properly or not, take a soaked pearl and
press between your finger and thumb, it should press very easily without any
effort but it does not disintegrate easily. Pearls should remain separate when
you take some in your hands. This is crucial for that perfect kichidi texture.
Transfer tapioca in a strainer
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Sabudana is soaked & pearls are separate
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5. Heat a nonstick frying pan on medium heat, add 1 tablespoon of oil, cumin
seeds, mustard seeds and asafetida and fry for 2 to 3 minutes or until cumin
seeds become brown and mustard seeds start splattering.
6. Add broken pieces of red chilies and curry leaves and fry for few seconds until
chilies become brown.
seeds, mustard seeds and asafetida and fry for 2 to 3 minutes or until cumin
seeds become brown and mustard seeds start splattering.
6. Add broken pieces of red chilies and curry leaves and fry for few seconds until
chilies become brown.
In a pan fry cumin seeds, mustard seeds and asafetida
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Add red chilies and curry leaves and fry
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7. Add chopped potatoes and sauté for 4 to 5 minutes .
8. Add 2 tablespoon of coarsely grinded peanuts and chopped green chilies and
sauté for 3 to 4 minutes.
8. Add 2 tablespoon of coarsely grinded peanuts and chopped green chilies and
sauté for 3 to 4 minutes.
Add chopped potatoes
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Sauté the potatoes
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9 Add soaked sabudana, salt, turmeric powder and lemon juice and mix with
other ingredients and continuously gently keep stirring for 2 to 3 minutes and
making sure tapioca pearls does not get sticky and stuck to each other.
10. If sabudana looks too dry while cooking then sprinkle 1 tablespoon of water
at a time over it and mix well. Sprinkle as much water as required until it is
cooked and turns transparent. Do not add too much water at once otherwise it
will turn sticky.
11. Transfer the khichdi to serving bowl and garnish with chopped coriander
leaves and coarsely grinded peanuts.
other ingredients and continuously gently keep stirring for 2 to 3 minutes and
making sure tapioca pearls does not get sticky and stuck to each other.
10. If sabudana looks too dry while cooking then sprinkle 1 tablespoon of water
at a time over it and mix well. Sprinkle as much water as required until it is
cooked and turns transparent. Do not add too much water at once otherwise it
will turn sticky.
11. Transfer the khichdi to serving bowl and garnish with chopped coriander
leaves and coarsely grinded peanuts.
Add grinded peanuts and
chopped green chilies
& sauté
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Add soaked sabudana (tapioca) , turmeric powder and salt
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sabudana khichdi is ready
sabudana khichdi
Tips:
1. If you wish you could add ½ cup of shelled green peas or paneer cubes.
2. If you don’t stir continuously tapioca will stick to each other.
3. Small size tapioca pearls take less time to soak.
4. Do not over soak or over cook sabudana, they may turn sticky. There are so
many varieties of sabudana available in market. Some need to be soaked for
6 hours to overnight while there are varieties that may need just 2 hours for
soaking. You will have to experiment with your variety.
5, lways use shallow and wide bowl to soak sabudana. Never use deep bowl.
Add just enough water up to just 1½ inches above the sabudana.
6. If you have added more water while soaking, sabudana will become sticky.
7. If you have a trouble with sabudana turning sticky. Drain them completely
after soaking and spread them on a plate for about 30 minutes. You can also
add a tsp of melted ghee or oil to the soaked pearls and toss before adding to
the pan. Use enough oil or ghee for seasoning else they may stick to each other
due to lack of grease
1. If you wish you could add ½ cup of shelled green peas or paneer cubes.
2. If you don’t stir continuously tapioca will stick to each other.
3. Small size tapioca pearls take less time to soak.
4. Do not over soak or over cook sabudana, they may turn sticky. There are so
many varieties of sabudana available in market. Some need to be soaked for
6 hours to overnight while there are varieties that may need just 2 hours for
soaking. You will have to experiment with your variety.
5, lways use shallow and wide bowl to soak sabudana. Never use deep bowl.
Add just enough water up to just 1½ inches above the sabudana.
6. If you have added more water while soaking, sabudana will become sticky.
7. If you have a trouble with sabudana turning sticky. Drain them completely
after soaking and spread them on a plate for about 30 minutes. You can also
add a tsp of melted ghee or oil to the soaked pearls and toss before adding to
the pan. Use enough oil or ghee for seasoning else they may stick to each other
due to lack of grease
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Other recipes:
Moong dal and rice khichidi Boiled white rice
Black urad dal with rice khichdi Tamarind rice (Imli rice)
(Black grams, Ma ki dal ki khichidi)
Toor dal with rice khichidi Sabudana aloo vada
(Arhar dal with rice khichdi) (Tapionca with potato patties)
Chicken biryani Sabudana kheer
(Tapioca pudding)
Moong dal and rice khichidi Boiled white rice
Black urad dal with rice khichdi Tamarind rice (Imli rice)
(Black grams, Ma ki dal ki khichidi)
Toor dal with rice khichidi Sabudana aloo vada
(Arhar dal with rice khichdi) (Tapionca with potato patties)
Chicken biryani Sabudana kheer
(Tapioca pudding)
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