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Sabudana Khichdi (Tapioca with Potatoes and Peanuts)

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"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."
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Ingredients

8 h 45 m servings 515 cals
Original recipe yields 6 servings

Directions

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  1. Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
  2. Rinse tapioca again before starting to cook. Drain, cover, and set aside.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • 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


Per Serving: 515 calories; 17 g fat; 84.4 g carbohydrates; 10.1 g protein; 0 mg cholesterol; 41 mg sodium. Full nutrition

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