SABUDANA KHICHDI (MAHARASHTRIAN TAPIOCA PILAF)
Sabudana khichdi, which loosely translates to "tapioca mixture," is a delightfully chewy Maharashtrian pilaf studded with the crunch of toasted peanuts, creamy bits of potato, and the occasional cumin seed. A hit of sweetness is balanced with salt, lemon and the alternating flames of ginger and green chile, and then everything is showered with a generous amount of chopped cilantro. The result is seductive in both texture and flavor. The key to this simple dish is to thoroughly soak the sabudana, or medium-sized tapioca pearls, until you can easily smash one between your thumb and forefinger. Then, use a microwave to cook the sabudana, stopping to check for doneness in 15-second increments. As soon as the pearls are translucent and chewy, they're done.
Provided by Samin Nosrat
Categories dinner, lunch, vegetables, main course, side dish
Time 5h45m
Yield 4 servings as a side or 1 to 2 as a main
Number Of Ingredients 11
Steps:
- Place tapioca in a large bowl and cover with water. Swirl to release starch, then drain. Repeat a few times until water runs mostly clear, then drain well. Return tapioca to bowl, along with 3/4 cup water. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and place into a large microwave-safe bowl.
- Place whole potatoes in a small pot and cover with water. Season generously with salt and set over high heat. Bring to a boil, then reduce to a simmer and cook until completely tender, about 25 to 35 minutes, depending on size. Remove potatoes from water, allow to cool, then peel, and dice into 1/2-inch cubes. Add to tapioca.
- Set a frying pan over medium heat and add peanuts. Swirling constantly, toast them until shiny, aromatic and golden brown, about 4 minutes. Pour immediately onto a plate to prevent overcooking. Wipe pan, and return to stove.
- In a food processor, pulse chiles and ginger together until finely minced, stopping to scrape down the sides with a rubber spatula once or twice. (If you don't have a food processor, you can do this step by hand.) Remove 1 tablespoon chile-ginger mixture, and set aside. Add cooled peanuts to food processor, and continue to pulse just long enough to roughly chop nuts. Scrape peanut-chile mixture into tapioca-potato mixture.
- Heat frying pan over a medium flame and add oil. When oil shimmers, add cumin. When cumin begins to sizzle, stir in reserved chile-ginger mixture, and allow to sizzle but not brown, then immediately pour into tapioca mixture. Add 1 teaspoon sugar, toss and season with salt to taste.
- Microwave tapioca mixture on high for 2 minutes, then stir. Continue cooking for another 2 minutes, then stir again. Cook for another 1 to 2 minutes in 15-second increments, until tapioca is translucent and chewy, but not quite transparent and clumpy.
- Taste and adjust seasoning with salt, sugar and lemon juice. Garnish with cilantro, and serve hot.
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Shankar Tiwari
[email protected]I'm not a big fan of sabudana khichdi, but this recipe changed my mind. It's so flavorful and easy to make. I will definitely be making this again.
Zahir tamoor Zahir tamoor
[email protected]This is the best sabudana khichdi recipe I've tried. It's so easy to make and it always turns out perfect. I love the addition of peanuts and green chilies. They give the dish a nice kick.
bokul full
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to enjoy sabudana. I will definitely be making it again.
Olj1k
[email protected]This sabudana khichdi is the perfect comfort food. It's warm, hearty, and filling. I love to eat it on a cold winter day.
Shahjahan Ahmad Noul sj
[email protected]I'm always looking for new recipes to add to my repertoire, and this sabudana khichdi is definitely a keeper. It's unique, flavorful, and easy to make. I can't wait to try it again soon.
Slati Leman
[email protected]I'm a busy mom, so I appreciate recipes that are quick and easy to make. This sabudana khichdi is ready in just 30 minutes, so it's perfect for a weeknight meal.
Ahiya360
[email protected]This recipe is a great way to introduce kids to new flavors. My kids loved the sabudana khichdi, and they even asked for seconds.
Knowledge seeker
[email protected]I'm always looking for healthy and delicious recipes, and this sabudana khichdi fits the bill perfectly. It's low in calories and fat, but it's still packed with flavor.
Katusiime Grace
[email protected]This sabudana khichdi is a great dish to make ahead of time. It reheats well and is just as delicious the next day.
Kamala Devkota
[email protected]I love that this recipe is so versatile. You can add or omit ingredients to suit your own taste. I like to add some chopped cilantro and lemon juice at the end for a fresh flavor.
otrc3
[email protected]This recipe is a great way to use up leftover sabudana. I had some leftover from making sabudana vada, and this was the perfect way to use it up.
Dip Baruri
[email protected]I added some chopped vegetables to this recipe, like carrots, peas, and bell peppers. It made the sabudana khichdi even more hearty and nutritious.
Mahi Hossain
[email protected]I'm not a fan of spicy food, so I omitted the green chilies from this recipe. It was still delicious and flavorful, even without the heat.
Ephraim TheSmat
[email protected]I'm always looking for new and interesting recipes to try, and this sabudana khichdi definitely fits the bill. It's unique and flavorful, and I love the combination of textures.
Nomvethe Gigaba
[email protected]This sabudana khichdi is so easy to make and it's packed with flavor. I love that it's a vegetarian dish, so it's perfect for meatless Mondays.
Jeff7 Dutton
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it and asked for the recipe. I'm so glad I found this recipe.
Ahmaad Mohammadw
[email protected]I followed the recipe exactly and my sabudana khichdi turned out perfectly. It was so delicious and flavorful. My family loved it!
Ihsan King
[email protected]This is the best sabudana khichdi I've ever had! The flavors are perfectly balanced and the texture is just right. I will definitely be making this recipe again for my family and friends.
Ameer Gudaro
[email protected]I'm not a big fan of sabudana khichdi, but this recipe changed my mind. The addition of peanuts and green chilies gives it a nice kick. I also love the fluffy texture of the sabudana.
Jacques Bosch
[email protected]This sabudana khichdi recipe is a keeper! It's so flavorful and easy to make. I love that it's a one-pot meal, so cleanup is a breeze. I will definitely be making this again and again.