SABUDANA KHICHDI (TAPIOCA WITH POTATOES AND PEANUTS)

Sabudana Khichdi (Tapioca with Potatoes and Peanuts) image

Sabudana khichdi is very easy to make, perfect for brunch or as a side. Originates from the central region of India. It goes well with lassi.

Provided by MSA

Categories Side Dish Vegetables

Time 8h45m

Yield 6

Number Of Ingredients 11

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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
1 teaspoon white sugar
¼ cup chopped cilantro
2 tablespoons lime juice

Steps:

Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
Rinse tapioca again before starting to cook. Drain, cover, and set aside.
Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

Nutrition Facts : Calories 515.3 calories, Carbohydrate 84.4 g, Fat 17 g, Fiber 6.6 g, Protein 10.1 g, SaturatedFat 2.4 g, Sodium 41.1 mg, Sugar 5.7 g