Sabudana • Tapioca Pearls

Classic Sabudana Khichdi Recipe

• Sabudana: 1 cup (soaked in water for 4–5 hours until soft and fluffy)

• Peanuts: ½ cup (dry-roasted and coarsely ground)

• Potatoes: 1 medium (boiled or diced small)

• Ghee or Oil: 1 tbsp

• Cumin Seeds (Jeera): ½ tsp

• Green Chilies: 1–2 (finely chopped)

• Sugar: 1 tsp

• Lemon Juice: 1 tbsp

• Rock Salt (Sendha Namak): ½ tsp (or regular salt to taste)

• Fresh Coriander & Pomegranate: For garnish [1, 2]

• Soak the Pearls: Rinse 1 cup of sabudana 2–3 times to remove extra starch. Soak with just enough water covering it by about half an inch for 4 to 5 hours. Ensure no excess water remains at the bottom before cooking.

• Temper Spices: Heat 1 tbsp of ghee in a pan over medium heat. Add ½ tsp cumin seeds and chopped green chilies; let them crackle.

• Cook Potatoes: Add the diced or boiled potatoes and sauté until lightly golden.

• Combine Mix: Add the soaked sabudana, coarsely ground roasted peanuts, sugar, and salt. Mix gently so the pearls do not mash.

• Simmer: Cover and cook on medium flame for 8 to 10 minutes until the pearls turn translucent and shiny, stirring occasionally.

• Finish: Turn off the heat, stir in 1 tbsp of lemon juice, and garnish with fresh chopped coriander and pomegranate seeds before serving hot. [1, 2]