Name: Quick & Easy Sabudana Khichdi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 8 h 45 min
Yield: 6
Cuisine: US
Ingredients: 2 cups small tapioca pearls (sabudana); 5 medium potatoes, peeled and cut into 1-inch cubes; 2 tablespoons vegetable oil (such as sunflower or canola); 1 teaspoon cumin seeds; 1 cup roasted peanuts, coarsely chopped, divided; 2-3 green chile peppers, finely chopped (adjust to your spice preference); 7-10 fresh curry leaves, roughly chopped; Salt to taste; 1 teaspoon granulated sugar; 1/4 cup fresh cilantro, finely chopped; 2 tablespoons fresh lime juice

Discover the delightful Sabudana Khichdi, a pearl tapioca pilaf studded with earthy potatoes and crunchy peanuts. This vibrant dish from the heart of India is a gluten-free comfort food, perfect for a light meal or a flavorful side. Pairs wonderfully with a refreshing lassi or yogurt drink.

Follow The Directions

01

Step

Soak the Tapioca: In a large bowl, rinse the tapioca pearls under cool water until the water runs clear. Drain well. Cover the tapioca with just enough fresh water to moisten them. Cover the bowl and let it sit at room temperature for at least 8 hours, or preferably overnight. (8+ hours)

02

Step

Prepare the Tapioca: Before cooking, gently rinse the soaked tapioca again to remove any excess starch. Drain thoroughly and set aside. This ensures the khichdi isn't sticky.

03

Step

Boil the Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until they are tender but still slightly firm, about 5-6 minutes. Drain the potatoes well and set aside. (5-6 minutes)

04

Step

Temper Spices and Sauté: Heat the vegetable oil in a large skillet or wok over medium heat. Add the cumin seeds and allow them to sizzle and release their aroma, about 30 seconds. (30 seconds)

05

Step

Add Aromatics and Potatoes: Add the boiled potatoes, 3/4 cup of the chopped peanuts, the chopped green chile peppers, and the chopped curry leaves to the skillet. Season with salt to taste. Sauté, stirring occasionally, until the potatoes are lightly golden and the flavors have melded together, about 7-10 minutes. (7-10 minutes)

06

Step

Combine and Cook: Add the sugar to the potato mixture and stir well to combine. Add the prepared tapioca pearls and the remaining 1/4 cup chopped peanuts. Reduce the heat to low and cook, stirring constantly to prevent sticking, until the tapioca becomes translucent and the mixture comes together, about 10-15 minutes. (10-15 minutes)

07

Step

Finish and Serve: Stir in the fresh cilantro and lime juice. Mix well. Taste and adjust the salt as needed. Serve the Sabudana Khichdi hot.

Adjust the amount of green chilies based on your spice preference. You can also add a pinch of red pepper flakes for extra heat.
Roasting the peanuts before chopping enhances their flavor and adds a delightful crunch to the dish.
Be careful not to overcook the tapioca, as it can become gummy. The pearls should be translucent and slightly chewy.
For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the vegetable oil.
Serve with a side of yogurt or a cooling lassi to balance the flavors.