Sabudana Khichdi (Spicy Tapioca)
January 12th, 2010 filed under Appetizers, Gluten Free, Snacks, Vegan
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.
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:
- Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
- Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
- 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.
- Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
- Next add the green peas and stir fry until peas are tender.
- Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
- 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.
- Add peanuts, lemon juice and cilantro (hara dhania), stir gently.
- Serve hot and ENJOY!
Tips:
- To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
- If you don’t stir continuously tapioca will stick to each other.
Dear Manjulaji,
please accept greetings from this site of the World Brazil…
I am so glad that you are OK. Your Healthy is OK too.
Manjulaji, I love this recipe, because in Brazil we have a lot of Tapioca, but here they like to eat Sabudhana as ‘Sagoo’, they prepare it with grape juice as a dessert. They cook it in grape juice, also put some grapes and cashew nuts, and sugar as your preference. To taste good put some spices as clover and cinnamon, here in Brazil it is not common to use cardamon, we do not have it.
Here they can prepare with many kind of juices, depends on your taste.
It’s delicious too, but Khichdi is very different and tasty.
all the best, and always thanks for your kind attention towards us,
cecilia from Brazil
peas,haldi, mustard seeds will not bring traditional taste to khichdi
Dear Manjula Aunty
thank u so much for all these recipes. Will try this one also. My husband is from Indore ( MP) and he just loves all your recipes .
God Bless You
regards
Villea
This is just like making “poha” with pounded rice, except you can add garam masala at the end.
Thank you for posting a gluten-free recipe! I have fixed several of your other gluten-free recipes and they’ve all been great.
Hello Manjulaji,
I love your website and have tried many of your recipes !
With due respect…Sabudana Khichadi is an authentic Maharashtrian dish and does not include peas, mustard seeds or haldi. It is my favorite dish so had to had to put in my two cents on this recipe.
Please don’t take offense…..With regards,
M
very yummy receipe…. thanks for detail explanation ..
you rock
Hi Manjula, love your recipes (through lurking, till now). At Bloggermoms (http://www.bloggermoms.com) we are featuring creative bloggers this month for a ‘Writers Award’. The features can be recipes, perspectives, advice, humor etc. I would love to hear from you on the site.
Thank you.
Dear Manjula Aunty,
You are great !!!. Your recipes are simple as simple as u look.
Thanks for your effort in loading all your receipe on website.
God Bless you and your talent
There’s some sago left in my storeroom…sounds great for breakfast..!