Eat Eat and Repeat! Its that time of the year when the festive bells are ringing everywhere. The excitement and glint is everyone’s eyes is unparalleled. Not only because is time for merry making but also because everyone gets to eat abashedly. The kitchen is beaming with a plethora of yummy dishes each day. Some traditional and some not so traditional dishes. All diets comes to a halt because it’s time to eat, enjoy and celebrate.
Today marks the auspicious start of Navratri. Brings back tons of childhood memories. The elders in the house would fast for 9 days, the entire house adorned with vibrant flowers and offer prayers to Goddess Durga. When we talk about fasting, the first dish I relate to is Sabudana (Tapioca Pearls) Khichdi. I absolutely love it, period. Mum used to make so many different dishes out of these white edible pearls like Sabudana Vada, Sabudana Kheer but I am completely smitten by my mum’s Sabudana Khichdi.
The perfectly soaked tapioca pearls, the tempering from basic Indian spices and those crunchy peanuts on top – I can eat the whole thing at once and mind you anytime of the day! So whether you are fasting in the coming days or no, this dish is literally clean comfort food. Quick to make, yummy to eat!
INGREDIENTS: (For 2 – 3 people)
- 1 cup sabudana (tapioca pearls)
- 1 medium sized potato, peeled and chopped into cubes or slices
- 1/2 cup slightly crushed roasted peanuts
- 1 tsp cumin seeds
- 2 tbsp ghee
- 1 green chili, slit lengthwise
- 7 – 8 curry leaves
- 1 1/2 tsp red chili powder (you can adjust the spice level based on your tolerance)
- juice of 1 lemon
- salt, to taste
- chopped cilantro, for garnish
- Soak the tapioca pearls in a bowl of excess water overnight. Once soaked strain off the excess water and let the tapioca pearls rest for atleast 20 -25 minutes so that all the water is drained.
- Meanwhile take a saucepan and put it on medium heat. Once its heated add ghee.
- Now add cumin seeds and let the seeds crackle. Add curry leaves and green chili and saute for a few seconds.
- Add the potatoes and saute for a couple of minutes. Add salt and allow the potatoes to cook constantly stirring it to avoid it from sticking to the bottom of the pan. Add little water to avoid that.
- Once potatoes are 95% done and there is no water, add the crushed peanuts and saute it for 2 – 3 minutes.
- Add the chili powder and allow it to cook.
- Lastly add the tapioca pearls and cook for 2 – 3- minutes until the pearls are soft and almost transparent.
- Drizzle some lemon juice and stir it.
- Garnish with cilantro leaves and serve.