Sabudana is the same as tapioca pearls. It is used in fasting, for instance during observance of ekadashi, mahashivratri, and navratri. It makes for a texturized dessert that’s fun to eat.
One interesting fact for any history buffs: Sabudana was consumed in large amounts during World War II when a food shortage hit Southeast Asia. Refugees consumed it in order to survive. It’s high in carbohydrates, which helps sate hunger. The traditional recipe is very delicious, quick, easy to digest, and provides a good source of energy.
Here is a simple, easy to make recipe for Sabudana ni Khichdi. This khichdi is one of my favorite dishes to make and to enjoy. It is heavy in carbohydrates but the protein from peanuts gives a punch.
It’s fun to make and a pleasure to eat. Give it a try for a quick, tasty treat.
Sabudana ni Khichdi
1 cup sabudana
2 medium potatoes peeled and cut into small cubes
1/2 cup peanuts
A few curry leaves (optional)
1 teaspoon grated ginger
1 green chili cut into small pieces
1/2 teaspoon sugar
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon cumin seeds
Oil to fry
- Wash sabudana with water once.
- Soak them in a little water above the layer of sabudana (just enough that it covers the sabudana).
- Soak it in water for 4 hours. It will become soft and puffed.
- Don’t use too much water or it will become soggy.
- Boil potatoes on the side or microwave cubed potatoes for 3 minutes with a little water.
- Put the oil in a skillet and heat it on medium.
- Add crushed peanuts and saute till it changes color.
- Add curry leaves, green chili, and ginger paste.
- Add potatoes and stir.
- Separate the pearls in a container with a wooden spatula.
- Add salt, sugar, and lemon juice into sabudana and mix with a wooden spatula.
- Add the separated sabudana pearls to the mixture.
- Stir for a few minutes so it evens out and mixes thoroughly.
- Do not overheat as it becomes solid and lumpy.
- Garnish with roasted peanuts and cilantro.
- Check out my other recipes of sabudana na vada.