Sabudana Khichadi (Tapioca Pearls Pilaf)
About Sabudana Khichadi (Tapioca Pearls Pilaf)
Indian cuisine gives a perfect balance when it comes to simple and authentic recipes. Sabudana Khichadi is usually eaten when one is fasting which depletes the energy and body needs a light food to break the fast. What better way it can be to make simple, quick and easy Sabudana Khichadi also known as sago or Tapioca pearls pilaf. Sabudana is rich in carbonates and when mixed with roasted groundnut it fulfills the protein need of the body. You can also enjoy this aurvedic dish for breakfast or during snack time.And by the way its gluten-free and vegan so include it in your gluten-free diet or if you are a vegan-diet follower.
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Recipe Time & More
Ingredients
- 1 cup Sabudana tapioca pearls
- 1/2 cup Ground Nuts
- 1 tsp Cumin Seeds optional
- 1 Green Chillies based on the spice level
- 2 Potatoes boiled and peeled (medium sized)
- 1 handful Coriander
- 1-2 tsp Rock Salt or as per taste (Sendha Namak as this is a fasting recipe)
- 3 tbsp Desi Ghee ayurveda recommends cooking in the ghee
- 3 cup Water for soaking
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Instructions
- Soaking and preparing sabudana(Tapioca pearls) is the most important step in the whole recipe. Soak Tapioca pearls in 3 cups water or check if all the pearls are immersed in water.
- Soak it for 2 hours and then drain the water and keep them in the Colander or sieve itself and leave it for another 6 hours.
- Once the Tapioca pearls or sabudana are ready, they will be fluffy and each pearl will be separate from the other one.
- Dry roast the groundnuts and either pound it with mortal and pestle or use the food processor to finely ground it. Mix it with the fluffy tapioca pearls.
- Heat ghee (highly recommended) in the medium-sized pan/Kadai/wok and once its ready, add cumin or jeera seeds and let it splutter for few seconds.
- Add green chillies, split into two half and let it crackle for few seconds.
- Dice the boiled and peeled potatoes and put it in the wok to the spluttering jeera (Cumin seeds) and chilli mix also called as tadka/Chauk in India.
- Continue to stir the potatoes which would not require much time as they are already boiled. Wait for few minutes so that potatoes get the nice aroma of cumin and chillies and add prepared tapioca pearls.
- Add rock salt as per taste, cover it for 2 minutes and add chopped coriander leaves. Serve it hot with the mint-coriander chutney.
Recipe Notes
- Soaking and prepraing the tapioca pearl is the challange in this recipe, So here is the simple rule, buy good quality tapioca pearl (which are not broken) otherwise they would become soggy and sticky when soaked.
- Soak it for 2 hours , drain it using the colander and then leave it in colander (very important) because the remaining water has to be drained off completely.
- In case of spicy dish, chop green chillies instead of spliiting it into two half.
- Cumin seeds are optionals( few people don’t eat it during fast in India). One can also add mustard seeds and curry leaves to give a South-Indian style touch.
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Recipe Nutrition
Calories: 552kcal | Carbohydrates: 69g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 921mg | Potassium: 798mg | Fiber: 9g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 32mg | Calcium: 58mg | Iron: 3mg
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6 Comments
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Such an enticing dish! Thanks for the recipe.
This is wonderful! Can’t wait to taste it.
Perfect dish! Can’t wait to cook it.
This looks fantastic! Appreciate the share.
Simple and tasty
I’m thrilled to try this recipe!