Sabudana Khichdi /Tapioca Pilaf
Ingredients
- oil
- mustard seeds
- cumin seeds
- curry leaves
- green chillies
- ginger
- potatoes
- peanuts and turmeric powder
- lemon juice and coriander leaves
Preparation
To begin making the Sabudana Khichdi, wash and soak the sabudana in enough water for 4 to 5 hours or even overnight . Using a colander, drain the excess water. Drain the water completely as if the sabudana has more water then they will clump up while cooking
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, 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. 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
One cooked add lemon juice and coriander leaves. Turn off the heat; cover the pan and allow it to rest for about 5 minutes