"Sabudana Khichdi / Seasoned Tapioca Pearls" with the addition of little bit of fresh coconut gratings and lots of coarsely powdered roasted groundnut powder to add on crunchiness ... A delicious dish that is famous in the Maharashtra State that is prepared usually during Upawas / Fasting … Yummy Yumz ...
** Sabudana / Tapioca pearls is widely used by not only Indians but many South Asians too. These pearl like white beads are actually derived from a tuber and prepared into round pearls. The are full of starch and many health conscious people avoid them, however, in India there are many festive days when Indians go under fasting / upwas and this is extensively used during that time. In Maharashtra State Sabudana Khichdi is very famous and almost in every home it is prepared during fasting days specially during Sankashti / Agarika Sankashti. Sankashti comes once in a month while Angarika is that day when particularly it falls on Tuesday. I have posted this khichdi with the addition of sprouted moong before which was my own healthy twist to the normal khichdi prepared otherwise. This time I have prepared it the traditional way and added on a little bit more of roasted powdered groundnuts as in my home we like its crunchiness. On the whole a very delicious dish that can be savored anytime and yes you can cut down on the groundnuts too. Adding on the link at the bottom for my previous version of sprouted moong addition sabudana khichdi at the bottom of this recipe, you may please check out the same.
** Here is the simple method of preparing "Sabudana Khichdi / Seasoned Tapioca Pearls" ... My Style ....
** You will need 1 cup of roasted / micro waved and skinned ground nuts that are ground coarsely. Prepare and keep this ready before hand.
** To Prepare Sabudana / Tapioca Pearls : Wash and soak one cup of large sized variety sabudana in a large bowl adding about 4-5 cups of water. Leave this covered aside for about 2 hours. Drain off the water completely and leave it aside to swell on its own for another 6-8 hours or overnight (At least minimum 4 hours). You can prepare this in advance and keep it in the fridge and use as and when necessary. It remains good for 2-3 days. Sabudana should swell properly and look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important. You cannot add the sabudana directly nor the soaked one immediately as that will not give you the desired softness.
** Mix the soaked and prepared Sabudana, coarsely ground groundnuts along with half a cup of finely grated fresh coconut and with salt to taste. See that the mixture is mixed evenly, but do so gently. Now the sabudana is prepared and ready to be seasoned.
** Heat about 3-4 tblsp of oil in a thick bottomed kadai, When hot add in 2 tsp of jeera, then 1 tsp of rai (sasam) when it begins to splutter lower the heat and add in 10-15 small sized fresh curry leaves, 4-5 green chillies chopped finely, 1/2 - 1 tsp of hing powder and stir well. Add 1 tblsp of grated ginger to this (Optional) and fry for a few seconds.
** Now add in the prepared and kept sabudana-groundnut-coconut mixture and mix well. The mixture should be mixed evenly so that the oil coats the sabudana nicely. Only then, you will get evenly and softly cooked sabudana khichidi. So mix well but gently, you should not crush the sabudana and it should remain whole.
** Cover and cook on low heat for 5-10 minutes, mixing it just once in between. Cover and cook till done. The sabudana should be soft and pearl like texture. You can add a pinch of sugar if desired. I have not as I like a spicy flavour. This will take at least 20-25 minutes. Lastly add freshly squeezed juice of half a lime and mix well. You can also garnish with some finely chopped coriander leaves (Op).
** "Sabudana Khichdi / Seasoned Tapioca Pearls" is done and ready to be served. Best relished when it is hot, but you can serve this slightly warm too. However, I would not recommend the same to be kept in the fridge to serve later as somehow it looses taste even if reheated. So always try serving them fresh to your family and friends and enjoy the same.
** Here is the link to the Sabudana Khichdi with sprouted Moong Recipe, Please check the same as there are step by step pictures in that recipe which will guide you to understand the procedure clearly ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
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