Presenting a delicious Tapioca Pilaf, a spicy tapioca savory dish,where soaked sago pearls or tapioca is sauteed with bite-size potatoes, peanuts, and mild spices.A GLUTEN-FREE & VEGAN INDIAN SNACK
Traditionally it is called sabudana khicadi and it is the most preferred fasting recipe in North India. Though It is a recipe from Maharashtrian cuisine but is now very popular everywhere in India .Many Restaurants sell sabudana khichdi as a breakfast menu and during Navratri and other fasting days.
This gluten-free and vegan recipe is my families ultimate comfort food. Each bite of this tapioca pilaf will make your palate go craving for more.
Tapioca pearls are rich in carbs so give instant energy and make your stomach full for a long time
light on the stomach
easy to digest
build strong bones (rich in calcium )
Preparing sabudana khichdi/tapioca pearl salad requires some pre-planning. Sabudana pearls need some soaking time before we advance with the recipe. But the common question asked is – how to make perfect sabudana pearls?
The best ratio for perfect sabudana pearls is – 1 cup water: 1 cup sabudana. Soak for 4-5 hours, drain and then leave it in a strainer or spread it on a newspaper/ paper towel and let it dry completely for 1 hour.
Remember excess water will result in a gooey mess which cannot be reversed.
When soaked sago pearls are ready, set them aside and proceed with the next step – sauteing and assembling.
The cooking of sabudana should also be done perfectly else it taste raw while eating. So after tempering the sabudana ,saute it for 2 minutes and then cover with a lid and simmer till it turn translucent, stir 2-3 times in between else it may stick to the bottom.
Mostly Sabudana khichdi is made during fasting like Navratri and janmashtami ,then it is made simple with just potato ,peanuts ,pepper and salt but my son likes this spicy (masala) version addition of tomato, peas and regular spices enhance the taste of Topioca Pilaf .
Enjoy it at any time of the day – whether as a breakfast or an evening tea snack.
So try this healthy snack today. Trust me you will surely love this and make it often !!
Ingredients
1 cup Tapioca Pearls (Sabudana)
2 medium Potatoes (boiled,peeled and chopped) 1/2 cup Tomatoes (chopped) 1/2 cup Peanuts ( crushed) 2 Green chili( chopped) 1 tbsp Ginger (chopped ) 1/2 cup Green Peas ( frozen ) 1/4 cup Fresh Coriander 1 tsp Sugar (optional ) 3/4 tsp Turmeric Powder / Haldi Powder 1 tsp Red Chilli powder Salt to taste 2 tsp Lemon Juice Curry Leaves 3 tbsp Cooking oil A Pinch of Asafoetida (Hing powder)
1 tsp Cumin Seeds
Directions
1-Wash sabudana with running water 2-3 times and then soak it with 1:1 ratio cup water in a bowl.
2-Cover the bowl and let it soak overnight or minimum for 4-5 hours.
3 -Coarsely crush the peanuts (or powder them)
4-Heat oil in a non stick or heavy bottom pan.
5-Add cumin seeds and then add crushed peanuts and green chilies saute till peanuts turn golden in colour.
6-Now add green peas, curry leaves and asafoetida and stir for few seconds.cover and cook for 2 minutes on low heat.
7-Add chopped potato,turmeric,salt and saute for a minute.
8-Add the soaked sabudana,sugar,chili powder,ginger and tomatoes and mix it well.
9-Cover with a lid and cook for 2 minutes on low heat till it turn translucent.
10-Now add lemon juice and chopped coriander and mix it well.
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
Yay finally found a recipe that we all love ,These brownies were not too fudge but are moist, and chocolaty, with crispy edges and crackly tops. It calls for basic pantry ingredients and as for a gluten free recipe just use 1-1 gf baking flour. It’s hardly more difficult than using a mix. Try it today😊
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1 cup Tapioca Pearls (Sabudana)
Neha's Vegan Kitchen on Rajasthani Pitor Sabji – Chickpea Flour Tofu Curry – Burmese Tofu Curry: “The traditional recipe does ask for yogurt but I did make this without because I add it in the curry.…” Feb 12, 21:19
on Rajasthani Pitor Sabji – Chickpea Flour Tofu Curry – Burmese Tofu Curry: “I think you forgot to add curd 😉” Feb 4, 05:44
