Sabudana Khichdi Recipe (Savory Tapioca Pearl Breakfast Pudding)
In association with Figaro Olive Oil
Sabudana Khichdi Recipe is a simple to cook and delicious to eat recipe that is healthy and widely used as fasting food in many Indian homes. The recipe is extremely low in fat and full of starch or carbohydrates and hence is a great food for a quick boost of energy. Although it is often served in India for breaking fasts during religious festivals, it is just as delicious for a non-fasting meal. There are different varieties of tapioca available in the market; some that are translucent and there are some that are white in colour. Either one of them can be used for making this dish.
Did You Know: Cooking in olive oil actually boosts your immune system, if you have children, it great to include olive oil a part of their diets, and you will see their immunity system improve & they will fall ill less often.
Serve the Sabudana Khichdi Recipe along with Nellikai Pachadi Recipe (Amla/ Gooseberry Raita) to enjoy your meal.
If you are looking for more Khichdi recipes here are some :
Note: Different qualities of sabudana or tapioca pearls yield different results. So take care when you are cooking them, if you add too much water they can get mushy.
- 1 cup Sabudana (Tapioca Pearls) , soaked in 1 cup water
- 1 Potato (Aloo) , boiled and cubed
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin (Jeera) seeds
- 5 Curry leaves , finely chopped
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , grated
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 Lemon juice
- 1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded
- 2 tablespoons Figaro Pure Olive Oil
- 2 sprig Coriander (Dhania) Leaves , chopped
- Salt , to taste
How to make Sabudana Khichdi Recipe (Savory Tapioca Pearl Breakfast Pudding)
To begin making the Sabudana Khichdi, soak the tapioca 1-1/4 cups of water for about 1 hour. Using a colander, drain the excess water.
Heat oil in a large pan on medium heat; add mustard seeds, cumin seeds and allow them to crackle. Stir in the curry leaves, green chillies, ginger, potatoes and turmeric powder. Sauté for a few seconds, then stir in the salt and tapioca (sabudana) to combine all the ingredients.
Cover the pan with a lid and simmer on low heat occasionally stirring for about 5 minutes or until the sabudana is cooked. You can optionally sprinkle water, if your sabudana does not get cooked. But take care when you add water, you should only sprinkle water. Most times, keeping them on low to medium heat cooks the sabudana.
To check readiness, the tapioca would have changed its colour from white to translucent and it should be soft and tender not mushy.
Each tapioca ball will be separate and not like a lump of mass. Once cooked; stir in the crushed peanuts, lemon juice and coriander leaves. Turn off the heat; cover the pan and allow it to rest for about 5 minutes.
Serve the Sabudana Khichdi hot as it is or along with some bujia and Green Chutney.
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