Saturday, June 15, 2013

Tapioca Pilaf - Sabudana Upma

This dish is eaten for breakfast all over India and is most commonly referred to as Sabudana Khichdi or Tapioca cooked with Vegetables. It begins with large tapioca pearls that are washed and then soaked in water overnight. A variety of vegetables and herbs are chopped, diced, sliced and stir-fried along with the softened tapioca pearls to arrive at this delicious and nutritious pilaf. Just before serving, the dish is garnished with a twist of lime and roasted nuts to give it a tang and crunch.

1½ cups large tapioca pearls
1 cup water

6 Tbsp. vegetable oil
1/8 tsp. fenugreek seeds
1/8 tsp. black mustard seeds
1 sprig (7-8) curry leaves

1 medium onion, diced
1 jalapeno or hot green chilies, diced
1” piece of ginger, peeled and diced
1 medium tomato, chopped
1 kaffir lime leaf, julienned
Salt to taste
½ tsp. sugar

Juice of half lime
Handful roasted cashew nuts
Handful cilantro, chopped

1.    Rinse tapioca pearls in tap water three times, drain and soak in 1 cup water overnight.
2.    Separate softened pearls between fingers to prevent clumping and set aside.
3.    Heat oil in a skillet over medium high heat and sputter tempering ingredients.
4.    Add diced onions, jalapeno and ginger & stir-fry until onions turn translucent.
5.    Turn heat down to medium and add tapioca, potatoes, tomatoes and kaffir lime leaf.
6.    Stir well, adjust salt to taste, cover and cook until potatoes soften, stirring occasionally.
7.    Add sugar and stir.
8.    Garnish with a twist of lime, cilantro and chopped cashew nuts before serving.

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