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 Manjula ji,
Love all the recipes….turns out soooo good each time.
Please give us the Regular Rice Khichdi recipe please…..
One question: I know you are Jain, so you do not eat Onion or Garlic.
But how come you include Ginger in your recipes but not garlic?
Dont they both grow under the ground?
THanks again Manjula ji.
the sabudana khichdi is easy to make. I coarsely crushed the peanuts and added them. I also added finely crushed potato chips(wafers) to the khichdi. I omitted the peas. It turned out very nice.
i reallly love watching all these dishes.!!
Thanks a lot for your all wonderful recipes, always!
I tried this recipe and it turned out absolutely delicious…just one thing, each time I attempt this, the sabudana khichdi is all sticky.
Am I missing something or is it just the sabudana varies?
Hi,
I am a newbee in cooking.
I decided to try this sabudana khichadi.
But in here, sabudana is not soaking in water at all.
I bought it from Sainsbury’s, I stay in nottingham.
Its been around 10 hrs now, and I am fed up with it.
Any suggestions?
dear Manjula aunti,
thanks for sharing. you are very nice XXX
dear manjula di,
i m a great fan of yours.you explain so nicely and make it so easy to cook any dish.love u .take care
Dear Mata Manjula,
I am an American devotee of Krsna Consciousness & was looking for recipes for Ekadasi. I bought sabudana but was unsure how to prepare it. I came across your video. I just wanted to say I enjoyed it very much. You explain so nicely & the recipe looks great. I can’t wait to try it! Please keep the ideas coming and thank you.
Hari Bol……..you can refer this site for Vaishnava receipes.
dear manjula
I love to cook food & like your recipes they are really good .
i am going to india for 3 weeks & want to cook some sweets for my husband which he can store for 3 weeks .i want to cook somthing diffrent not ladoo ,mohan thal etc
pls if u can drop something on my mail that will be great
Dear Manjulaji,
I like your recipes….you make it very easy to make. I was looking for sabudhana ki kichadi & came to your site. Came off wonderfully.
But you know, sabudhana is not tapioca. I confirmed this on the net also.
Since I am from Kerala, I use quite a lot of tapioca.
I hope you don’t mind me pointing this out. Since so many youngsters are following you, you have to be careful. That’s why I have pointed this out.
Hope you don’t mind.
Once more sincere congrats & thanks for your great work & recipes.
Regards
Tara
Tapioca is a starch extract from roots of a plant species Manihot esculenta; and sabudhana is made from tapioca or the starch extract.
Sabudana is actually made from SAGO palm and not tapioca. Though both tapioca pearls and sago pearls look similar, and are almost 100% carbs they are technically different. They might be interchangeable as far as the receipes go with probably different soak times etc.