SABUDANA KHICHDI
Sabudana Khichdi is a popular Indian dish made from tapioca pearls, potatoes, spices and peanuts or other nuts. An ideal dish to prepare for fasting or vrat days.
Ingredients
- 1 cup sabudana
- 1 cup potatoes peeled and diced
- ¼ cup cashew nuts roasted
- 2 tbsp raisins
- 2 tbsp oil
- 1 tsp sugar
- 1½ tsp salt
- 1 tsp red chilli powder
- 1 tsp chilli paste
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 6 -8 peppercorns
- 4 -6 cloves
- ½ inch cinnamon stick
- 10 -12 curry leaves
- 1-2 tbsp lemon juice
- 3-4 tbsp water
- 3 tbsp fresh coriander chopped
Instructions
- Wash and soak the sabudana for at least 6 to 8 hours.
- To wash sabudana, put them in a sieve or colander. Wash under running water to remove any dirt and starch powder.
- Drain into a sieve or colander so that any remaining water comes out.
- Spread out the sabudana on a clean kitchen towel to dry for 15 -20 minutes.Use a fork to spread them out so as not to break the balls.
- Peel and dice the potatoes, about pea size.
- Roast the cashew nuts in a pan for a few minutes or in the microwave oven for 30 seconds. Cut them into pieces.
- Heat oil in a non stick wide pan over medium heat. When it is hot add the cinnamon, cloves, pepper, curry leaves.
- When it begins to sizzle add cumin seeds and sesame seeds.
- Add the potatoes, ginger, green chillis, water and 1 tsp of salt. Mix well.
- Cover the pan with a lid and cook the potatoes over low heat. Stir frequently so that the potatoes do not stick to the pan.
- While the potatoes are getting cooked, add sugar, ½ tsp salt and red chilli powder to the sabudana and mix gently.
- When the potatoes are done, stir them gently.
- Add cashew nuts and raisins. Mix well.
- Then sprinkle the sabudana over it. Mix gently several times. The sabudana will cook quickly.
- Take one or two of the pearls and press between your finger and thumb. It should be soft and glutinous.
- If not allow the mixture to cook for 2-3 minutes.
- Add the lemon juice and coriander, mix well.
- Serve sabudana khichdi with a bowl of yogurt and some homemade potato crisps or farali papad.
- For vegans, serve with vegan yogurt or without it.
Notes
- The longer the sabudana soaks the khichdi turns out better. I usually soak it overnight if I need it the next day for lunch.
- When you drain out the water, make sure you put sabudana on a tea towel or cloth so that they are not wet. If it remains wet, then the khichdi will become sticky and mushy.
- Replace the cashew nuts with roasted peanuts. Remove the skin and chop them roughly.
- Best to use medium size sabudana for khichdi.