Sabudana Khichdi Tapioca With Potatoes And Peanuts Recipes

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SABUDANA KHICHDI (MAHARASHTRIAN TAPIOCA PILAF)



Sabudana Khichdi (Maharashtrian Tapioca Pilaf) image

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

1 cup medium tapioca pearls (look for sabudana at an Indian grocer)
3 or 4 small-medium yellow potatoes (about 8 ounces), such as Yukon Gold or Yellow Finn
Fine sea salt
1/2 cup raw peanuts
4 to 5 Thai chiles, stems removed, roughly chopped
1 (3-inch) piece fresh ginger, peeled and sliced into 1/4-inch coins
3 tablespoons neutral oil, such as canola
1 teaspoon cumin seeds
1 to 2 teaspoons granulated sugar
1 to 2 tablespoons freshly squeezed lemon juice
2 tablespoons roughly chopped cilantro, for garnish

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.

SABUDANA KHICHDI (TAPIOCA WITH POTATOES AND PEANUTS)



Sabudana Khichdi (Tapioca with Potatoes and Peanuts) image

Sabudana khichdi is very easy to make, perfect for brunch or as a side. Originates from the central region of India. It goes well with lassi.

Provided by MSA

Categories     Side Dish     Vegetables

Time 8h45m

Yield 6

Number Of Ingredients 11

2 cups tapioca pearls
5 medium potatoes, cut into 1-inch cubes
2 tablespoons vegetable oil, or to taste
1 teaspoon cumin seeds
1 cup chopped peanuts, divided
2 green chile peppers, chopped, or more to taste
7 fresh curry leaves, chopped, or more to taste
salt to taste
1 teaspoon white sugar
¼ cup chopped cilantro
2 tablespoons lime juice

Steps:

  • Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
  • Rinse tapioca again before starting to cook. Drain, cover, and set aside.
  • Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
  • Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
  • Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

Nutrition Facts : Calories 515.3 calories, Carbohydrate 84.4 g, Fat 17 g, Fiber 6.6 g, Protein 10.1 g, SaturatedFat 2.4 g, Sodium 41.1 mg, Sugar 5.7 g

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