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Sabudana Khichdi (Tapioca with Potatoes and Peanuts)
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Prep Time:
15 minutes
15 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
525 minutes
525 minutes
Flavorful tapioca pearl pilaf with sauteed potatoes, chilies, and curry leaves from Central India.
Ingredients:
- 2 cups tapioca pearls
- 5 medium potatoes, cut into 1-inch cubes
- 2 tablespoons vegetable oil, or to taste
- 1 teaspoon cumin seeds
- 1 cup chopped peanuts, divided
- 2 green chile peppers, chopped, or more to taste
- 7 fresh curry leaves, chopped, or more to taste
- salt to taste
- 0.25 cup chopped cilantro
- 2 tablespoons lime juice
Instructions:
- Place the tapioca in a spacious container. Rinse thoroughly, then drain. Cover and let it sit for 8 hours to overnight.
- Give the tapioca another quick rinse before cooking. Drain, cover, and set aside.
- In a large pot, bring water to a vigorous boil. Drop in the potatoes and cook, stirring occasionally, until they are tender but still slightly firm, which should take about 5 to 6 minutes. Drain the potatoes.
- In a large pan over medium heat, heat oil until shimmering. Add cumin seeds and cook until they turn dark, around 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt and sauté until flavors meld, for about 7 to 10 minutes.
- Sweeten the potato mixture with sugar and combine thoroughly. Incorporate tapioca and the remaining 1/4 cup of peanuts. Lower the heat and cook, stirring continuously, until the tapioca becomes transparent, about 10 to 15 minutes. Integrate cilantro and lime juice, mixing well. Adjust seasoning with a sprinkle of salt if preferred. Serve piping hot.