Sabudana Khichdi (Spicy Tapioca)
January 12th, 2010 filed under Appetizers, 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.
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1. Mix the peanut powder with the soaked sago dana before you put into the pan. That prevents it from sticking.
2. If u think it shd cook more, close the pan with a lid and put some water into the lid. This prevents the sago from sticking to the base of the tawa.
Hi Manjulaji
I love all your recepies and the minute detail shown in the videos helps a lot. I have one suggestion for this one, generally in sabudana khichadi turmeric is not added. It tastes very good when made in pure ghee.
Manjulaaunty,
I tried to make the khichri, but when I soaked sabudana it is sticking with each other and also size of sabudana is same. I have bought sago seeds, is it same as sabudana???? What should I do?
Regards,
Hemali
This is simple and tastes delicious. The second time just to improvise I had sprinkled powdered groundnuts with green chillies, and it tasted awesome. Thanks a lot for this
Hi Manjula ji, I am a great fan of your website. Its very useful for me, even the toughest recipes are made simple. Thanks for the effort.
Manjula ji, I love this recipe. I have tried so many recipes of yours. They all so easy to make and tasty. Thank so much for sharing these with us.
hi manjula, i want the thread consistency of sugar syrup in various stages with the use of candy thermometer.for eg; one thread, 11/2,thread ,2 threads,etc.kindly can you give the necessary advice.thank u.
The tapioca was a total disaster, soon as it hit the pot it cling together. can u let me know what went wrong. i made porridge eventually with it.
Thank you,
Renu
Hi renu,
I would suggest 2 things.
1. Make sure that after soaking the sabudana in water , tranfer it to a colander for 1-2 hours & let all the water sieve out.Make sure that its dry when u add to the hot pan.
2. Once you have added sabudana to the pan, immediately turn off the flame and do not stir much .Cooking the sabudana on high heat generally makes it sticky.
Try these two things and see if they work out.
Thanks
Tanvi
Hi Manjula aunty! I, being a teenager, have developed an interest in cooking which is helping my mom to teach me how to cook. Your recipes have really helped me in doing so and my mom also has herself learnt how to cook sabudana khichadi due to this wonderful recipe. Thanks for such interesting recipes and kindly add a recipe video for Mix Veg. Uttapam.
Thanks once again!!