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.)

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

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

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.

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

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

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!

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.

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