Sabudana Khichdi (Maharashtrian Tapioca Pilaf)
Sabudana khichdi, which loosely translates to “tapioca mixture,” is a delightfully chewy Maharashtrian pilaf studded with the crunch of toasted peanuts, creamy bits of potato, and the occasional cumin seed. A hit of sweetness is balanced with salt, lemon and the alternating flames of ginger and green chile, and then everything is showered with a generous amount of chopped cilantro. The result is seductive in both texture and flavor. The key to this simple dish is to thoroughly soak the sabudana, or medium-sized tapioca pearls, until you can easily smash one between your thumb and forefinger. Then, use a microwave to cook the sabudana, stopping to check for doneness in 15-second increments. As soon as the pearls are translucent and chewy, they’re done.
- Total:
- Serves: 4 persons
Ingredients
- 1cup medium tapioca pearls (look for sabudana at an Indian grocer)
- 3or 4 small-medium yellow potatoes (about 8 ounces), such as Yukon Gold or Yellow Finn
- Fine sea salt
- ½cup raw peanuts
- 4to 5 Thai chiles, stems removed, roughly chopped
- 1(3-inch) piece fresh ginger, peeled and sliced into 1/4-inch coins
- 3tablespoons neutral oil, such as canola
- 1teaspoon cumin seeds
- 1to 2 teaspoons granulated sugar
- 1to 2 tablespoons freshly squeezed lemon juice
- 2tablespoons roughly chopped cilantro, for garnish
Instructions
Step 1
Place tapioca in a large bowl and cover with water. Swirl to release starch, then drain. Repeat a few times until water runs mostly clear, then drain well. Return tapioca to bowl, along with 3/4 cup water. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and place into a large microwave-safe bowl.Step 2
Place whole potatoes in a small pot and cover with water. Season generously with salt and set over high heat. Bring to a boil, then reduce to a simmer and cook until completely tender, about 25 to 35 minutes, depending on size. Remove potatoes from water, allow to cool, then peel, and dice into 1/2-inch cubes. Add to tapioca.Step 3
Set a frying pan over medium heat and add peanuts. Swirling constantly, toast them until shiny, aromatic and golden brown, about 4 minutes. Pour immediately onto a plate to prevent overcooking. Wipe pan, and return to stove.Step 4
In a food processor, pulse chiles and ginger together until finely minced, stopping to scrape down the sides with a rubber spatula once or twice. (If you don’t have a food processor, you can do this step by hand.) Remove 1 tablespoon chile-ginger mixture, and set aside. Add cooled peanuts to food processor, and continue to pulse just long enough to roughly chop nuts. Scrape peanut-chile mixture into tapioca-potato mixture.Step 5
Heat frying pan over a medium flame and add oil. When oil shimmers, add cumin. When cumin begins to sizzle, stir in reserved chile-ginger mixture, and allow to sizzle but not brown, then immediately pour into tapioca mixture. Add 1 teaspoon sugar, toss and season with salt to taste.Step 6
Microwave tapioca mixture on high for 2 minutes, then stir. Continue cooking for another 2 minutes, then stir again. Cook for another 1 to 2 minutes in 15-second increments, until tapioca is translucent and chewy, but not quite transparent and clumpy.Step 7
Taste and adjust seasoning with salt, sugar and lemon juice. Garnish with cilantro, and serve hot.