Name: Sabudana Khichdi
Prep time: 20 min
Cook time: 15 min
Total time: 275 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Tapioca Pearls, soaked; ½ cup Peanuts, roasted & coarsely crushed; 1 Potato, medium, boiled & cubed; 2 Green Chili Pepper, finely chopped; 1 tsp Cumin Seeds; 1½ tbsp Ghee, or peanut oil; 1 tsp Sugar; ¾ tsp Rock Salt, or to taste; 1 tbsp Lemon Juice, fresh

4 hr 35 mintotal

35 min hands-on4 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking time.

Method

Wash the sabudana thoroughly until the water runs clear, to get rid of the excess starch. Cover it with just enough water to sit level with the surface and leave it to soak.
Evaluate the hydration: the pearls must be completely plump, soft to the core, and independent. Gently fluff them with a fork.
In a mixing bowl, toss the hydrated sabudana with the coarsely crushed groundnuts, sugar, and rock salt until uniformly distributed.
Bring the ghee to temperature in a heavy pan. Introduce the cumin seeds and green chillies, sautéing briefly to release their aromatic oils.
Fold the boiled potato cubes into the tempered fat and sauté until they develop a light, crisp exterior.
Incorporate the seasoned sabudana mixture into the pan, tossing with a gentle hand to preserve the integrity of the pearls.
Cover the pan and steam over low heat for 3-4 minutes, stirring now and then, until the pearls turn from opaque to clear.
3–4 min
Extinguish the heat. Fold in the fresh lemon juice to balance the flavor profile perfectly.
Serve immediately while radiating warmth.

How to tell it's done

Sabudana should be soft, non-sticky, and translucent with separate pearls.

Getting it right

Tip

Avoid overcooking to prevent stickiness. Stir gently to keep pearls intact.

What to serve it with

Serve with curd or a glass of buttermilk for a complete vrat meal.

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