Sabudana Khichdi Maharashtrian Tapioca Pilaf Recipes
SABUDANA KHICHDI (TAPIOCA WITH POTATOES AND PEANUTS)
Sabudana khichdi is very easy to make, perfect for brunch or as a side. Originates from the central region of India. It goes well with lassi.
Provided by MSA
Categories Side Dish Vegetables
Time 8h45m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
- Rinse tapioca again before starting to cook. Drain, cover, and set aside.
- Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
- Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
- Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.
Nutrition Facts : Calories 515.3 calories, Carbohydrate 84.4 g, Fat 17 g, Fiber 6.6 g, Protein 10.1 g, SaturatedFat 2.4 g, Sodium 41.1 mg, Sugar 5.7 g
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