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.

MSA

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.

    Advertisement
  • 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.

Cook's Notes:

The recipe is very forgiving. You can change the number of potatoes or peanuts based on your preference.

Fresh curry leaves can be found in an Indian store.

Nutrition Facts

515 calories; protein 10.1g; carbohydrates 84.4g; fat 17g; sodium 41.1mg. Full Nutrition
Advertisement
Advertisement