Sabudana Khichdi – Fluffy Tapioca Pearls Stir Fry

Sabudana Khichdi — our must-have Saturday breakfast, simple, comforting and always satisfying.

A simple, light and delicious dish — perfect for a quick breakfast.

Ingredients

180 grams sabudana (sago pearls)

150 ml water

For the tempering and seasoning:

6 green chillies, finely chopped

Few curry leaves

½ tsp cumin seeds

¼ tsp mustard seeds (optional)

1 tsp sugar (powdered)

Salt to taste

½ cup roasted peanuts, coarsely ground (pulse grind in batches)

1 tsp coriander powder

½ tsp cumin powder

¼ tsp turmeric powder

Oil for cooking

Preparation

Wash the sabudana 2–3 times under running water until the water runs clear.

Drain completely.

Add 150 ml water, cover and keep aside for 6 hours.

After soaking, you will notice the sabudana has absorbed the water and swelled up. Fluff gently with a fork to separate the pearls.

Method

Heat oil in a pan.

Add cumin seeds and mustard seeds. Let them splutter.

Add curry leaves and stir.

Add green chillies and all the spice powders. Stir quickly on low flame.

Add the soaked sabudana and stir gently.

Finally add salt, powdered sugar and coarsely ground peanuts.

Mix well and cook for 1–2 minutes until everything is combined. Do not overcook.

Serve hot.

Tip

Do not cook for too long, or the sabudana may turn sticky. Keep the flame medium to low and stir gently.

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