Indian Sabudana Tapioca Pilaf
Ingredients
- Sabudana
- Oil
- Mustard seeds
- Cumin seeds
- Curry leaves
- Green chilies
- Ginger
- Potatoes
- Peanuts
- Turmeric powder
- Salt
- Lemon juice
- Coriander leaves
Preparation
Wash and soak the sabudana in enough water for 4 to 5 hours or overnight. Using a colander, drain the excess water completely.
Heat oil in a large pan on medium heat; add mustard seeds and cumin seeds and allow them to crackle. Stir in the curry leaves, green chillies, ginger, potatoes, peanuts, and turmeric powder. Saute for a few seconds, then stir in the salt and sabudana. Mix well to combine all the ingredients.
Cover the pan with a lid and simmer on low heat for about 5 minutes or until the sabudana is cooked. Stir occasionally. Optionally sprinkle water if the sabudana does not cook properly, but add it carefully.
Check if the tapioca has changed color to translucent and is soft and tender, not mushy.
Add lemon juice and coriander leaves. Turn off the heat, cover the pan, and allow it to rest for about 5 minutes.