Traditionally, when one makes a dish of sabudana/tapioca pearls, it is for upvas or fasting. I am showing the ingredients that I use to make khichidi as a breakfast dish. Please note that you may add or remove some of the ingredients according to your fasting traditions when making this dish.
Serves 4 people.
Ingredients:
1 cup sabudana (tapioca pearls)
3/4 cup roasted peanuts crushed coarsely
5-6 finely chopped green chilies
1 large potato boiled, peeled, and cubed
1/2 tsp sugar
juice of 1 lemon
1 tbsp finely chopped cilantro
a sprig of curry leaves
1/2 tsp cumin seeds
1/2 tsp red chili powder
2 tbsp ghee
salt to taste
Method:
Wash sabudana and soak overnight. Drain in a strainer next morning and leave it in the strainer for 5-6 hours. Lightly fluff up with clean fingers to loosen each pearl.
Mix all ingredients except ghee, potato, cilantro and green chili with clean hands to blend.
Heat ghee in a pan and stir fry potato until golden brown. Add chili and mix well.
Add sabudana mixture, toss gently until mixed evenly.
Cover and cook for 5 minutes, stirring frequently.
When pearls look transparent, add cilantro.
Serve hot and fresh for best taste!
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