📝 About This Recipe
A beloved staple from Western India, Sabudana Khichadi is a mesmerizing textural masterpiece that transforms chewy tapioca pearls into a savory, nutty breakfast delight. Traditionally served during festive fasting periods, this gluten-free dish balances the soft pop of pearls with the crunch of roasted peanuts and the warmth of green chilies. It is a comforting, aromatic bowl of sunshine that perfectly captures the essence of wholesome Indian home cooking.
🥗 Ingredients
The Pearls
- 1.5 cups Sabudana (Tapioca Pearls) (medium-sized pearls, thoroughly rinsed)
- 1.25 cups Water (for soaking; just enough to cover the pearls by 1/4 inch)
The Nutty Base
- 1/2 cup Raw Peanuts (roasted, skinned, and coarsely crushed)
- 1 teaspoon Granulated Sugar (to balance the heat)
- 1 teaspoon Rock Salt (Sendha Namak) (adjust to taste)
The Tempering (Tadka)
- 3 tablespoons Ghee (Clarified Butter) (can substitute with peanut oil)
- 1 teaspoon Cumin Seeds (whole)
- 3-4 pieces Green Chilies (finely chopped; adjust for spice preference)
- 8-10 leaves Curry Leaves (fresh)
- 1 medium Potato (peeled and cut into 1/2 inch cubes)
The Finishing Touches
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Grated Coconut (optional garnish)
👨🍳 Instructions
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1
Rinse the sabudana under cold running water in a colander until the water runs clear, removing excess starch to prevent stickiness.
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2
Place rinsed pearls in a wide bowl and add 1.25 cups of water. The water should sit just barely above the level of the pearls. Cover and soak for at least 6 hours, or ideally overnight.
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3
Check the pearls by pressing one between your thumb and forefinger; it should mash completely with no hard center. Drain any residual water if present.
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4
In a small pan, dry roast the raw peanuts over medium heat until they turn golden and aromatic. Let them cool, remove skins, and pulse in a blender to a coarse powder.
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5
In a large mixing bowl, gently toss the soaked sabudana with the crushed peanuts, salt, and sugar until every pearl is evenly coated. This prevents clumping during cooking.
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6
Heat the ghee in a heavy-bottomed non-stick pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle.
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7
Add the cubed potatoes to the pan. Sauté over medium-low heat, covering the pan for 4-5 minutes until the potatoes are golden-brown and fork-tender.
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8
Stir in the chopped green chilies and curry leaves. Sauté for 30 seconds until the aroma of the leaves is released.
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9
Lower the heat to minimum and add the sabudana-peanut mixture to the pan. Stir gently with a light hand to combine.
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10
Cover the pan with a tight lid and let it steam on low heat for 3-5 minutes. The pearls are done when they turn from opaque white to translucent.
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11
Turn off the heat. Drizzle with fresh lemon juice and half of the chopped cilantro. Give it one final, very gentle toss.
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12
Keep covered for another 2 minutes off the heat to let the flavors meld. Garnish with remaining cilantro and grated coconut before serving hot.
💡 Chef's Tips
The secret to non-sticky khichadi is the water ratio; never drown the pearls, just barely cover them. Always use a heavy-bottomed or non-stick pan, as tapioca starch is naturally very sticky. If your sabudana feels too dry after soaking, sprinkle just a teaspoon of water over it before cooking. Do not overcook once the pearls turn translucent, or they will become gummy and tough. For an extra flavor boost, use homemade ghee which adds a rich, nutty aroma that oil cannot replicate.
🍽️ Serving Suggestions
Serve hot with a side of chilled plain yogurt or a creamy cucumber raita. Pair with a hot cup of Masala Chai for the quintessential Indian breakfast experience. A side of sweet and spicy lemon pickle complements the earthy flavors perfectly. For a crunchy contrast, serve with 'Sago Papad' or fried potato wafers. Add a sprinkle of 'Pomegranate arils' on top for a burst of juicy sweetness and color.