From Mom's Kitchen Snacks

Sabudana Khichdi Recipe

August 6, 2016
Sabudana Khichdi Recipe

Sabudana Khichdi Recipe

If you know anyone from Indian roots than you are for sure introduced to the concept of fasting. Some people fast with no food, drink or water and some fast with little to eat.

Nah! it’s not detox – though in a nutshell, it serves the same purpose.

Did you know – Fasting in Gujarati is known as “Upvas” and food you can eat during Upvas is called “Farari” food ?

Following is the recipe for sabudana khichdi or tapioca khichdi, one of the very popular farari dishes.

“Khichdi” to me is a ultimate comfort food. It tingle and satisfy your palate. Khichdi can be prepared in various ways and one of them is cooking with sabudana or tapioca.

Lets get to the recipe.

Utensils you would need:

  • Sieve
  • Bowl
  • Deep fry pan
  • Pestle and mortar (if you fancy that, ah! I do)
  • Spatula
  • Other essentials

Ingredients (serves 2):

  • Magic spice box
  • 1 tbsp oil
  • 1 cup pearl tapioca (sabudana)
  • 1 potato cubed
  • 1 tsp sesame seeds
  • 1 tsp crushed peanuts
  • 7 to 8 curry leaves
  • 1 tsp freshly grated ginger
  • Green chilies and ginger paste
  • 1 to 2 tsp lime juice to taste
  • Salt to taste
  • Pinch of sugar
  • Fresh leaves of cilantro (I plucked fresh parsley from my potted herbs.)
Pearl Tapioca

Pearl sabudana

Did you know – Sabudana is made from the starch extracted from cassava root ?

Tapioca ready to soak in water

Sabudana ready to be soaked in the water

Did you know – Sabudana is gluten free and is a great source of iron ?

Pearl Tapioca beads

Pearl tapioca beads

Method to prepare sabudana khichdi:

  • Soak sabudana for 2 to 3 hours in room temperature water.

Tip 1: Rinse sabudana 4-5 times, until the water runs clear.

Upclose look at soaked Tapioca

Up close look at soaked sabudana (tapioca)

Tapioca Drained

Sabudana (tapioca) drained

Tip 2: Drain access water and let it dry for 2 to 3 hours.

Magic Spice Box

Magic spice box

Spices and ingredients

Spices and ingredients

Sesame seeds, Curry leaves, Peanuts

Sesame seeds, curry leaves and peanuts

Potatoes; Cubed and soaked in water

Potatoes; cubed and soaked in the water

Peanuts

Peanuts

Crushed Peanuts

Crushed peanuts

Curry leaves

Curry leaves

Raw sesame seeds

Raw sesame seeds

Fresh ginger and parsley

Fresh ginger and parsley

Fresh green chillies and ginger paste

Fresh green chilies and ginger paste

Ingredients Platter

Ingredients platter

I tried to improvise by adding cumin and sesame seeds. You don’t have to.

Sizzled Vaghar

Sizzled vaghar (tadka)

Vaghar (tadka) recipe:

  • Heat oil in the deep frying pan and let it sizzle.

To have more surface area for tapioca, use a big deep frying pan. It will turn out nice and loose.

  • Add mustard and cumin seeds. Wait them to pop.
  • Add asafoetida. Only a pinch or two depending on the quantity you are making, as its very pungent and can easily overpower the dish.
  • Add turmeric powder, curry leaves and sesame seeds.
  • Mix it well.

Sabudana khichdi method:

  • Add cubed potatoes to the tadka.

Test if the potatoes are cooked, by smashing one of it.

  • Add green chilies and ginger paste along with additional grated ginger paste to the taste. Add a pinch of sugar.
  • Add salt and lime to the taste.
  • Add crushed peanuts and sesame seeds and mix it well. Let it cook for a minute.
  • Add drained tapioca pearls to the mixture and mix it well, Let it cook for 2 minutes.
  • Garnish it with some finely chopped fresh cilantro and in my case parsley.
  • Serve hot!
Shallow fry potatoes

Shallow fried potatoes – Oops little bit overdone vaghar (tadka)

Adding dried tapioca to the shallow fried potato and vaghar

Adding dried sabudana (tapioca) to the shallow fried potato and vaghar

Thats the Sabudana khichdi coming along

Almost ready: Sabudana khichdi

Tip 3: For the better results be sure to rinse off starch from tapioca, as it helps to control the stickiness of the sabudana khichdi to make it appetizing. When tapioca is cooked it becomes gelatinous and sticky due to the amount of starch not rinsed off.

Yum-O! Ready Sabudana Khichdi

Yum-O! Ready sabudana khichdi

Practising food photography !

Practicing food photography !

Mouth watering and soul food

Mouth watering and soul food

I can right now about use a plate of Sabudana Khichdi.

I can right now eat a plate of sabudana khichdi.

Sabudana khichdi can be served as it is which is my personal preference. Some also like it with yogurt and some like to mask it with the ketchup.

If you try the recipe, please share below your comments.

Thank you for stopping by!
xo,

Nidhi and Mom

1 Comment

  • Reply Kinjal Mandalaywala October 19, 2016 at 4:17 am

    Thanks for sharing this recipe!

  • Leave a Reply

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