Sabudana khichadi is an Indian dish made from soaked sabudana (tapioca pearls). It is typically prepared in Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a “fast” during Shivratri, Navratri, or a similar Hindu religious occasion. Sabudana Khichdi is one of the most popular comfort foods in India. It is often served with crunchy roasted peanuts and sautéed with potatoes using spices with generous squeeze of lemon.
I tried this for the first time at one of my Maharashtrian friend’s place and fell in love. It has a hint of spice, tanginess and of course some peanut-y crunch.
Ingredients:
Sabudana: 3/4 cup
Potato: 1 (boiled & chopped)
Coconut oil – 1 tbsp
Green chilli – 2 (finely chopped)
Cumin seeds – 1/2 tsp
Turmeric powder – a pinch
Red chilli powder – a pinch
Coarsely ground Peanuts – 2-3 tbsp
Salt – as per tasteSalt – as per taste
Asafoetida – a pinch
Lemon juice – 1 tbsp
Cilantro – a handful (chopped)
Prep:
1. Soak sabudana seeds in water for 5-6 hours or overnight. I use a 1:1 ratio. Rinse and drain before using.
2. Boil the potato until 90% done. Chop into small cubes.
Step 1: Heat some oil in a pan. Add cumin seeds.
Step 2: Once the seeds splutter, add chopped potato & green chilli. Season with a pinch of turmeric & red chilli powder. Mix well. Also add a dash of asafoteida.
Step 3: In goes the soaked and rinsed sadudana. Combine with the potato mix.
Step 4: On one side of the pan, add the ground peanuts and roast for a few. Once roasted, mix everything together.
Step 5: Add salt, lemon juice and cilantro. Mix & serve hot! 🙂
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