Gluten free recipe

Sabudana/Tapioca Pearls Khichadi

Sabudana/Tapioca Pearls Khichadi

Sabudana/Tapioca Pearls Khichadi

Sabudana/Tapioca Pearls Khichadi

Sabudana or Tapioca Pearls is a powdery type of starch, which is made from the sago palm. The pearls are slightly bouncy have a gelatinous texture to them. It is white in color, if pure. When soaked and cooked, it becomes much larger, translucent, soft and spongy. If you don’t live in India buy your Sabudana from an Indian grocer to make sure that you get the right product.

Sabudana khichadi is made from soaked Sabudana (pearl tapioca), the dish is typically prepared in parts of Western India such as Maharashtra and Gujarat. When I make this dish I try to throw in a lot of veggies and fresh herbs. The more the merrier.

 

Prep time: 4-5 hours of soaking time. 5-10 minutes to cut the veggies.

Cooking Time: 5-7 minutes.

Serves: 1-2 people

Ingredients:

Sabudana pearls: 1 cup

Onion: 1 medium chopped

Green Chillies: 2-3 chopped

Chana dal: 1 tsp ( You can skip the chana daal if you don’t have this in your pantry)

Black Mustard Seeds: 1 tsp

Curry Leaves: 10-12

Green Capsicum: 1/3 cup chopped ( adjust the amount according to your preference.)

Yellow/Red Bell Pepper: 1/3 cup chopped

Peanuts: 1 tbsp

Oil ( I either use coconut oil or olive but you can use any vegetable oil of your choice): 1 tbsp

Salt

Garam Masala Powder: 2 tsp (To know how to make the Garam Masala at home, click here)

Dry Mango Powder: 1 tsp (If you don’t have this you can add some lemon juice instead)

Method:

  1. Soak the sabudana pearls: when you are soaking them, do not put a lot of water. Just add enough and a little more to cover the pearls. Come back to this after 2 hours, if you see the pearls have soaked the water and they look too dry then add a few drops more. Keep them soaked for 3-4 hours.
  2. In a hot nonstick pan, add the oil, let the oil heat up. Fry the peanuts, when they turn brown, take them off the oil. Keep aside. Now add the black mustard seeds, chana daal. Let the mustard seeds pop. After they have stopped jumping around 🙂 add the veggies to the pan, onion, capsicum, bell pepper, chilies, curry leaves, etc. let them cook for a few minutes on medium-high heat.
  3. After the veggies turn golden, time to add some salt, garam masala powder, dry mango powder. Turn the heat down as we don’t want the spices to burn. Mix them well. After a minute add the soaked tapioca to this pan. Keep the heat low, mix well, give this a minute to cook. Turn the heat off. Serve hot.

 

My take: I had this dish with some yogurt and chai.

For more visit

YOGURT AND MOONG DAAL CHILLA

 



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