This is another of my breakfast favourites..! My MIL made the best Sabudana Khichdi ever..! & how I miss it… I never learnt it from her.. she was always there when I felt like eating this.. never thought there would be days like this when I can’t even ask her for her recipe… ! 😦 From what I ate & what it tasted I have tried to replicate it… it’s almost there.. it’s getting better every time I prepare it but still does not have her touch!
Tapioca pearls are called Sabudana in hindi.. they are small white pearly looking.. Khichdi is a word derived from Sanskrit.. it is used to describe a dish made of rice & legumes.. but then its evolved & there are different types of khichdi prepared.. This is a Maharashtrian (From the state of Maharashtra, India) dish..
The tangy lemon.. the crunchy groundnuts.. the soft & sticky sabudana.. the hint of asafoetida…& the potatoes make it just irresistible.. you just get hooked on to it.. When ever my MIL ended up asking what would I like to eat of breakfast.. my only answer was Sabudana Khichdi.
The only drawback with this dish is that you need to be up a little early so that there is enough time to soak the sabudana.. you can eve have this as an eve snack if your too lazy to prepare this for your breakfast.. or pack this & carry it for your lunchbox or for a snack… since this can be eaten hot or cold..
Ingredients: (Serves 3) Preparation Time: 20 mins (Excludes the time taken to soak the sabudana)
Sabudana/Tapioca Pearls – 2 glasses, gently wash them & soak them in water at room temperature, water should be. an inch above the level of the sabudna. Soak at least for an hour.
Potato – 1 large, peeled & cut into small cubes as shown
Green chilli’s – 3-4, finely chopped
Raw groundnuts – a handful
Cumin seeds – 1 tsp
Asafortida – a pinch
Curry leaves – 2 sprigs, roughly torn, about 10-12 leaves
Lemon juice – 1 tbsp, freshly squeezed
Cooking oil – 1.5 tbsp
Salt to taste
When sabudana has been soaked for about an hour & its pretty soft when you touch, drain the water away & keep aside for another hour. This helps the sabudana pearls from sticking to one another while you cook them. This tip was sent across by a friend Gayatri. 🙂
When the time has elapsed, bring about 750ml of water to a boil, add enough salt to the water & cook the chopped potatoes to about 70%. Drain the water away & keep them aside.
When the potatoes are about 50% done, dry roast the groundnuts in a fry pan… when they nice & crisp, take them off heat.
Now heat oil in a deep bottom fry pan. Set heat to medium.. Add cumin seeds when the oil is hot.. let them turn golden brown, next add the finely chopped green chilli’s.. mix well… fry them for a minute or two so that the spice gets into the oil.. add a pinch of asafoetida now… mix well… Add the roughly torn curry leaves & mix. Now add the salted & 70% cooked potatoes.. let them fry…
Crush the dry roasted groundnuts… not into powder but into smaller pieces…let the skin be..When the potatoes begin to turn a light brown, add the drained sabudana.. add salt to taste… remember that the potatoes have salt already..mix well.. simmer.. cover & cook till the sabudana turns translucent.. Keep giving the chichi a good mix every few minutes… sprinkle a wee bit of water a couple of times in between..to help in the cooking.. When almost all the sabudana has turned translucent..add the crushed groundnuts ..Mix well.. turn the heat off..
Tip: If you want to avoid the sabudana pearls from sticking to one another.. You need to keep mixing them., I don’t do that.. I would rather eat them stuck to one another.. 😉 because my arm begins to hurt if I mix them.,
Don’t get worried if you see the sabudana sticking to one & another.. thats how its going to be.. no matter what..!
Add the lemon juice as garnishing before you serve.. remember to mix well though.
If you wish to garnish with some chopped coriander.. I do not add coriander..
As mentioned earlier.. serve hot as is or pack it for a snack later on..
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