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.
Ingredients:
1½ cups large tapioca pearls
1 cup water
Tempering:
6 Tbsp. vegetable oil
1/8 tsp. fenugreek seeds
1/8 tsp. black mustard seeds
1 sprig (7-8) curry leaves
Vegetables:
1 medium onion, diced
1 jalapeno or hot green chilies, diced
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
Garnish:
Juice of half lime
Handful roasted cashew nuts
Handful cilantro, chopped
Directions:
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.
