Sabudana Khichdi | Tapioca Pearls Pilaf
Sabudana Khichdi is a pilaf is made from tapioca pearls. Cooking is minimal,required only for sauteing a few ingredients. The soft and soaked sago pearls are slightly sauteed with cumin seeds, curry leaves, peanuts and chilies. During fasting days of Navratras, Ekadashi or other such festivals, this Sabudana Khichdi is usually prepared without turmeric or table salt.
Ingredients
- 1 cup soaked Sabudana Sago
- 1-2 pcs Potato small boiled and diced
- 1/4 cup Peanuts shelled roasted and coarsely pounded
- 2 tbsp whole peanuts
- 2 green chillies each slit lengthwise
- Rock salt Sendha namak to taste
- 1 teaspoon Cumin seeds jeera
- 1/2 teaspoon black pepper powder
- 7 -8 Curry Leaves
- 1 tablespoon Ghee/oil
- Juice of 1-2 limes
Instructions
- Firstly, heat ghee/oil in a kadai on medium flame.
- Then, add cumin seeds to the hot ghee. When the cumin seeds splutter add the whole peanuts, green chillies and curry leaves.
- Keeping the flame on low, add the coarsely crushed toasted peanuts.
- After a few seconds add the potatoes, salt and black pepper powder. Give a gentle stir.
- Add the soaked sago. Mix till well combined.
- Take off the pan from the flame. Add lemon juice and mix well.
Notes
- Do not add too much water to the sago while soaking. Water must just touch the sago. Check water level every 1 to 2 hours. As the water absorbed by sago pearls they swell. Sprinkle some water over the sago. This renders firm, soft yet separate fluffy tapioca pearls.
- Soaking time for sago may vary according to its quality.
- Mash one sago peals between your index and thumb.
- Do not heat or stir fry the sabudana khichdi for more time otherwise it will become mushy.