Tapioca, a popular ingredient in drinks and tropical sweets, is also widely used in Indian side dishes. One such dish is Sabudana Khichdi (also known as Khichuri or Khichri), which is commonly enjoyed for breakfast. This dish pairs well with beverages like black tea, green tea, coffee, smoothies, and milkshakes.
【Ingredients】- Sabudana (tapioca pearls): 1 cup
- Boiled potato: 1 medium, diced
- Tomato: 10 ml, chopped
- Peanuts: 20 mg, coarsely crushed
- Ginger: 7 mg, chopped
- Green chili: 1 cup, chopped
- Lemon juice: 7.5 ml
- Vegetable oil: 25 ml
- Salt: 3 mg
- Mustard seeds: 2.5 ml
- Cumin seeds: 2.5 ml
- Curry leaves: 10-12 pieces
- Ground black pepper: A pinch
- Asafoetida: A pinch
- Coriander leaves: For garnishing
*For an extra kick, add green chili according to your taste.
*If you have a peanut allergy, you can enjoy this delicious dish without adding peanuts. 
1. Prepare the Tapioca:
Wash sabudana (tapioca pearls) thoroughly under running water to remove the starch. Soak the tapioca in water, using a 1:1 ratio, for at least 5 hours until the pearls become soft and can be easily crushed between your fingers, with the core completely gone.
2. Stir-Fry the Spices and Vegetables:
Heat a frying pan and add oil. Once hot, add asafoetida, mustard seeds, cumin seeds, and curry leaves. Stir-fry over medium heat until the spices release their aroma. Then, add the boiled potatoes and tomatoes, mix well, and continue to cook for another 1-2 minutes.
3. Add Additional Ingredients to the Rehydrated Tapioca:
To the soaked sabudana (tapioca) from step 1, add fresh coriander, lemon juice, salt, ginger, green chili, and peanuts.
4. Combine Ingredients and Stir-Fry:
Transfer the mixture from step 3 into the frying pan used in step 2. Stir-fry the sabudana over medium heat, ensuring that all the ingredients are well combined. Cook until the sabudana turns translucent, which should take about 2 to 3 minutes. Be careful not to overcook, as this can make the sabudana tough.
