Sabudana Khichdi (Spicy Tapioca)

January 12th, 2010 filed under Appetizers, Gluten Free, Snacks, Vegan
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Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.

This is a great gluten free dish.

Recipe for 3 to 4.

Sabudana Khichdi (Spicy Tapioca)Ingredients:

  • 1 1/2 cups tapioca (sabudana)
  • 1/2  cup broken raw peanuts (mungfali)
  • 1/2  cup green peas (hari matar)
  • 2 green chilies sliced long ways
  • 3 tablespoons oil
  • 1/2  teaspoon cumin seeds (jeera)
  • 1/2  teaspoon mustard seeds (rai)
  • 1/4  teaspoon turmeric (haldi)
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon lemon juice
  • About 2 tablespoons finely chopped cilantro (hara dhania)

Method:

  1. Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
  2. Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
  3. Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.
  4. Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
  5. Next add the green peas and stir fry until peas are tender.
  6. Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
  7. Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
  8. Add peanuts, lemon juice and cilantro (hara dhania), stir gently.
  9. Serve hot and ENJOY!

Tips:

  1. To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
  2. If you don’t stir continuously tapioca will stick to each other.

If you enjoyed the recipe for Sabudana Khichdi (Spicy Tapioca), here are more great recipes you should try from Manjula's Kitchen.

87 Responses to “Sabudana Khichdi (Spicy Tapioca)”

  1. Shalini says:

    I just tried this recipe.. It was very good.. Thank you!

  2. Naurael says:

    Hello, Manjula,

    I made this dish yesterday, and had it for breakfast – it was marvellous! I only had very small tapioca pearls, which went a bit gooey, but it tasted very, very good.

    Thank you for all your work on this site! Your recipes are the best Indian food recipes I have ever found. The spices are perfectly balanced, and the videos really help with the preparing.

    Thanks again!

    Love,
    Naurael

  3. [...] Courtesy: http://www.manjulaskitchen.com/2010/01/12/sabudana-khichdi-spicy-tapioca/ [...]

  4. Rakesh says:

    Thanks for the recipe. My sabudana gets stuck. How does one prevent this happening?

  5. Kuresh Kapadia says:

    I love potato in khichdi, so I added pilled and chopped potato in oil first and rest is same no change.

  6. [...] Friday morning, I decided to cook this for breakfast – the recipe is deceptively simple. The Sago pearls were soaked and ready, so I started with the tempering. [...]

  7. Jisha says:

    I tried this recipe and like this a lot. Thank you so much!

  8. Carol Graham says:

    I absolutely love this recipe.To get my protein, I add ground vegan burger.

  9. Manjusha says:

    Manjula Ji,
    Thanks for the Sabudana Kichadi recipe.
    Manjusha

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