Sabudana Khichdi is perfect for a weekend brunch. It’s colorful, it’s filling and it’s pretty healthy. It is the staple food of Maharashtra. It is also very popular in fasts/vrats because it gives instant energy.
|Preparation Time:||40 minutes|
|Sabudana (tapioca pearls)||1 cup|
|Red onion||1 small|
|Frozen peas||1 cup|
|Chopped Green Chilies (optional)||3-4|
|Chopped Coriander Leaves||1/4 cup|
|Raw peanuts||1/4 cup|
|Mustard Seeds||1 tsp|
|Turmeric Powder||1/2 tsp|
|Red Chilli Powder||1/2 tsp|
|Fresh Lime Juice||1-2 tbsp|
|Vegetable Oil||2 tbsp|
- Soak tapioca pearls in cold water for a couple of hours. 1 cup sabudana should be soaked in 1/2 cup of water. If you put more water the sabudana will become mushy. With half cup of water, all of the water will be absorbed by sabudana.
- Chop onion coarsely. Peel and chop potato in half inch cubes. Keep aside.
- Heat a tsp of oil in a pan and roast peanuts in it.
- Keep heat on medium. Keep stirring for even browning. Turn off the heat once they brown a little. Keep aside.
- Heat another teaspoon of oil in the same pan and add onions and potatoes.
- Turn the heat to low and toss them together. Close the lid and let it cook. Turn off the heat once the potatoes are soft (about 10 minutes). Keep aside.
- Heat remaining oil in a large nonstick pan and add mustard seeds. Wait till they crackle.
- Add turmeric powder and red chilli powder.
- Fry for a few seconds and then add soaked sabudana to it.
- Mix well. Sabudana will start becoming translucent. Add kari leaves and peanuts. Mix again.
- Add thawed peas.
- Add potatoes and onions, green chillies, salt and toss. Cook it open for a couple of minutes on medium heat so that everything is properly mixed.
- Turn off the heat. Add lime juice and coriander leaves to sabudana. Serve it warm.
- Breakfast suggestion: Porridge, French Toast and Sabudana Khichdi
- Make sure that the sabudana is properly drained otherwise it will become sticky.
- Mustard seeds pop up far so stay away from the stove at that time.
- It’s important to toss sabudana in oil before adding other vegetables otherwise it will stick.
- I always keep some dried Kari leaves in the kitchen. When you don’t have the fresh leaves, use the dried ones.
- Sabudana is also known as Sagudana and Tapioca Pearls.