“Sabudana Khichadi”, is an essential part of Indian food celebrations, particularly those involving restricted consumption of food. My first memories of these golden pearls flavoured delicately with turmeric and cumin seeds are of my mother eating this dish when observing a fast for religious reasons. Strangely enough, the rest of the family who weren’t fasting possibly, ate a little more than my poor mother did!
- Tapioca Pearls, washed and rinsed well – 1 cup
- Coconut Oil – 2 teaspoon
- Cumin Seeds – 1 teaspoon
- Turmeric Root, minced finely – 1/2 teaspoon
- Fresh Curry Leaves, torn roughly – 6 to 8
- Asafoetida Powder – 1/2 teaspoon
- Potato, boiled and diced – 1 cup
- Red Chillies, finely sliced – 2 teaspoons
- Salt, to taste
Roasted Cashews – 1 tablespoon
Fresh Coriander, finely minced – 1 tablespoon
Green Lime, sliced into wedges – 1
- Soak the rinsed tapioca pearls in a bowl with equal amount (1 cup) of water for 1.5 to 2 hours. Drain well.
- Heat coconut oil in a wok and add the cumin seeds. Cook until golden.
- Stir in asafoetida, curry leaves, sliced chilli and turmeric root.
- Mix in the potato and tapioca pearls. Cook on a low flame for 4 – 5 minutes until the tapioca pearls look shiny and not as sticky.
- Take off the heat and top with chopped coriander and roasted cashews.
Enjoy warm garnished with lime juice squeezed over. Happy Cooking 😊