Savory Indian Tapioca Pilaf
Ingredients
- tapioca pearls
- water for soaking
- oil
- mustard seeds
- cumin seeds
- curry leaves
- green chilies
- ginger
- potatoes
- peanuts
- turmeric powder
- salt
- lemon juice
- fresh coriander leaves
Preparation
Wash and soak the sabudana in enough water for 4 to 5 hours or overnight, then drain the excess water completely to prevent clumping during cooking.
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 chilies, ginger, potatoes, peanuts, and turmeric powder, then saute for a few seconds.
Add 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, stirring occasionally.
Optionally sprinkle a little water if the sabudana is not cooking, but add it sparingly.
Check readiness when the tapioca changes color from white to translucent and becomes soft and tender, not mushy.
Once cooked, add lemon juice and coriander leaves, then turn off the heat, cover the pan, and allow it to rest for about 5 minutes.
Tips
This dish is low in fat, high in carbohydrates, and provides a great energy boost, making it ideal after workouts or for breaking fasts during religious festivals.
It is commonly served in India and can be enjoyed as a non-fasting meal as well.
