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Sabudana Khichdi
Tapioca Pearls with Peanut and Potato
🌱 Beginner🌅 Breakfast🌿 Vegan🕐 30 min
Maharashtra's fasting dish: sabudana pearls are soaked until translucent, then tossed with roasted peanuts and potato. They're supposed to stay separate, not clump — and that's decided during soaking, not cooking.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep15 min
Cook time15 min
Total30 min
Serves2 servings
Contains:
Peanut
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 10✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Wash the sabudana thoroughly in a sieve until the water runs clear, then cover with just enough water to sit barely above it. Let it swell for 5–6 hours or overnight.
- They're ready when a pearl can be crushed between two fingers with no hard core left. Drain and fluff with a fork.
- Dry-roast the peanuts, let cool, and coarsely crush in a mortar.
- Heat the oil, briefly fry the cumin and chilies, then fry the potatoes for 3 minutes.
- Add the sabudana, crushed peanuts, sugar, and salt. Toss over medium heat for 4–5 minutes, until the pearls turn translucent.
- Take off the heat, squeeze lime over it, and fold in the coriander.
Tips
- Too much soaking water is the one way to ruin this dish — it turns to paste. The water should just barely cover the pearls, no more.
- The crushed peanuts aren't garnish: they soak up moisture and keep the pearls separate.
- Don't fry too long. Once they're translucent, they're done.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
