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Sabudana/Saboodana (Tapioca) is made from the starch of the cassava plant and is a good source of carbohydrates. The small, white, chewy pearls have a unique texture and are easy to eat and digest. While generally neutral in taste, they have a slightly nutty flavor and pair well with simple, light flavors.
About this Produce
| Weight | 500 g |
|---|
How to Use
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
- 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.
Disclaimer
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