Sabudana Khichdi

Name: Sabudana Khichdi
Prep time: 10 min
Cook time: 8 min
Total time: 3 h 18 min
Ingredients: 1 ½ cups sabudana ((tapioca pearls)); 2 medium potatoes ((red or yellow, diced and boiled until just tender, not mushy)); 2 tbsp vegetable oil; 1 ½ tsp cumin seeds; 2 sprigs curry leaves; 2 green chili peppers ((like jalapeno or serrano)); 1/2 cup raw peanuts; Salt to taste; 2 tbsp cilantro ((optional))

5.0

(2)

holycowvegan.net

Your recipes

Prep Time: 10 minutes

Cook Time: 8 minutes

Total: 198 minutes

Servings: 6

sabudana khichdi

Ingredients

Remove All · Remove Spices · Remove Staples

1 ½ cups sabudana ((tapioca pearls))2 medium potatoes ((red or yellow, diced and boiled until just tender, not mushy))2 tbsp vegetable oil1 ½ tsp cumin seeds2 sprigs curry leaves2 green chili peppers ((like jalapeno or serrano))1/2 cup raw peanutsSalt to taste2 tbsp cilantro ((optional))

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the sabudana in a colander and rinse under cold running water for a minute. Or place in a bowl and wash in three to four changes of water.Next place the sabudana in a bowl and cover with just enough water so the tops of the sabudana are immersed. Don't add any more water--by limiting how much water the sabudana can glug, you'll be in control and the grains won't get soft and mushy. Let the sabudana stand three hours and halfway through, move them around carefully with a fork so the grains on top move lower down in the bowl.

Step 2

Heat the oil in a wok or large skillet. Add the cumin seeds and, when they darken slightly, add the curry leaves and chopped chili peppers. Saute for a couple of minutes until the curry leaves start to crisp up, then add in the cooked potatoes. Stir-fry them on high heat until they start to turn golden brown, which should take another 3-5 minutes.

Step 3

Add the sabudana to the wok, fluffing the grains before adding with a fork to ensure they are separate and not clumping together. Add the peanuts along with salt to taste and stir-fry it all together for 3-5 minutes or until the sabudana are soft and have absorbed the flavors of the peanuts, cumin and curry leaves. Turn off the heat

Step 4

Serve the sabudana khichdi hot or warm. Garnish with cilantro before serving, if desired.