Sabudana Khichdi
tapioca pearls turned glassy in ghee with crushed peanuts and green chilli, the fasting-day standby
Start the day before. The soaking alone is 5 hr, against 30 min of actual work.
Allergens in Sabudana Khichdi: milk, peanuts.
Ingredients
Quantities for 3.
- 200g (1 cup), medium pearls Sabudana
- 100g, roasted and coarsely ground Peanutthe coating that keeps the pearls separate
- 1 large, boiled and cut into 1cm dice Potato
- 3 tbsp Ghee
- 1 tsp Cumin Seeds
- 3, finely chopped Green Chilli
- 8 Curry Leavesleave out if you keep a strict fastoptional
- 1 tsp Sugar
- 1/2 Lemon
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the sabudana three or four times until the water runs clear, then soak in water that sits just level with the pearls for 5 hours or overnight. Drowning them is what makes khichdi sticky.
- Roast the peanuts and grind them coarse ahead of time. You want grit, not powder.
- Boil and dice the potato before you start; it should be cool and firm.
Method
- Check the soaked pearls: one should crush to a smooth paste between thumb and finger with no hard white centre. Drain in a colander for 10 minutes.If the centres are still hard, sprinkle 2 tbsp water over, cover and wait another hour. Cooking will not rescue them.
- Toss the drained sabudana with the ground peanut, sugar and salt until every pearl is coated and the mix looks dry and loose.
- Heat the ghee, add the cumin and let it darken for 20 seconds, then add the green chilli and curry leaves.
- Add the diced potato and fry 2 minutes until the edges catch a little gold.
- Tip in the sabudana, stir once to combine, then cook over medium heat for 5 to 7 minutes, turning it over gently every minute.Stop the moment the pearls turn translucent. Beyond that they go chewy and clump into a single mass.
- Cover, take the pan off the heat and let it stand 2 minutes.
- Squeeze over the lemon, fold through the coriander and serve hot, with a spoonful of plain yogurt alongside if you are not fasting.
Storage
Best eaten straight away. Refrigerated it hardens; reheat covered over low heat with a teaspoon of water and a little ghee for 3 minutes.
Nutrition Good estimate
One serving of Sabudana Khichdi (189 g) is about 600 calories, or 317 calories per 100 g.
Medium protein: 11 g a serving, 7% of the calories
| Per serving189 g | Per 100 g | |
|---|---|---|
| Calories | 600 kcal | 317 kcal |
| Protein | 10.6 g | 6 g |
| Carbohydrate | 77.5 g | 41 g |
| of which sugars | 6.1 g | 3 g |
| Fibre | 5.2 g | 3 g |
| Fat | 29.6 g | 16 g |
| of which saturated | 10.1 g | 5 g |
| of which unsaturated | 17.9 g | 9 g |
Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.