Sabudana Khichdi (Tapioca with Potatoes and Peanuts)
Sabudana khichdi is very easy to make, perfect for brunch or as a side. Originates from the central region of India. It goes well with lassi.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2cups tapioca pearls
- 5medium potatoes, cut into 1-inch cubes
- 2tablespoons vegetable oil, or to taste
- 1teaspoon cumin seeds
- 1cup chopped peanuts, divided
- 2green chile peppers, chopped, or more to taste
- 7fresh curry leaves, chopped, or more to taste
- salt to taste
- 1teaspoon white sugar
- ¼cup chopped cilantro
- 2tablespoons lime juice
Instructions
Step 1
Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.Step 2
Rinse tapioca again before starting to cook. Drain, cover, and set aside.Step 3
Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.Step 4
Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.Step 5
Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.