Sabudana Khichdi

Estimated — 1 ingredient not in food database (100% mass accounted for)

Contains: peanut

• Cumin seeds

  toasted

  5 ml

• Curry leaves

  fresh

  10 pc

• Green chilli

  finely chopped

  2 pc

• Oil

  neutral or coconut oil

  15 ml

• Peanuts

  coarsely crushed

  50 g

• Sabudana (tapioca pearls)

  rinsed and soaked 10 minutes

  150 g

• Salt

  to taste

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Method

1. 1Rinse sabudana (tapioca pearls) under cold water until the water runs clear. Drain and set aside.
2. 2In a medium saucepan, add 400 ml water and bring to a gentle boil over medium heat.
3. 3Add the soaked and drained sabudana to the boiling water. Stir gently to prevent sticking.
4. 4Cook on medium-low heat for 12–15 minutes, stirring occasionally, until the pearls are soft and translucent with no hard core.
5. 5Once cooked, remove from heat. Cover and let rest for 5 minutes to absorb any remaining moisture.
6. 6In a small bowl, mix together roasted peanuts, cumin seeds, green chilies, and curry leaves.
7. 7Heat 1 tbsp oil in a small pan over medium heat. Add the cumin seeds and let them sizzle for 10 seconds.
8. 8Add the roasted peanuts, chopped green chilies, and curry leaves. Sauté for 20 seconds until fragrant.
9. 9Pour the tempering over the cooked sabudana in the saucepan. Gently fold in with a spatula.
10. 10Add salt to taste and mix well. Serve warm, garnished with fresh coriander if desired.
11. 11For a crispier texture, you can lightly fry the sabudana in oil before cooking, but this is optional.