Tapioca Pearls Pilaf - Sabudana Pulao

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 khichdi, and it is the most preferred fasting recipe in North India. 

    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 family's 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 complete 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, and 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 that cannot reverse

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 tastes raw while eating. So after tempering the sabudana, saute it for 2 minutes and then cover with a lid and simmer till it turns translucent; stir 2-3 times in between else it may stick to the bottom.

Mostly Sabudana khichdi is made during fastings like Navratri and Janmashtami. It is made simple with just potato, peanuts, pepper, and salt. My son likes this spicy (masala) version of tomato, peas, and traditional spices to enhance Tapioca Pilaf's taste.

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 a 1:1 ratio cup water in a bowl.


2-Cover the bowl and let it soak overnight or a minimum for 4-5 hours.


3 -Coarsely crush the peanuts (or powder them)


4-Heat oil in a nonstick or heavy bottom pan.


5-Add cumin seeds and then add crushed peanuts and green chilies saute till peanuts turn golden in color.


6-Now, add green peas, curry leaves, and asafoetida and stir for a 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 turns translucent.


10-Now, add lemon juice and chopped coriander and mix it well.


11-Enjoy !!

Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Hi Shruti, you can replace the gum with Psyllium Husk but watch the water. The dough tends to be a…Jan 19, 12:53
  • Shruti on Aloo Paratha – Gluten free: “Hey Neha, thanks for sharing this recipe. I had been craving for aloo paranthas. Can I replace xantham gum with…Jan 3, 00:35
  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Yay !! Thank you so happy you love it as much as we do and yes it takes a few…May 10, 23:41