Ingredients
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1 cup Tapiocarehydrated
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1 cup Waterto soak tapioca
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1 Cup Peanutsroasted and ground
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2 PotatoBoiled and diced
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2 TSP Butter
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1/2 tsp Cumin
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To taste ChiliRed crushed or green diced
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1/2 TSP Rock SaltPowdered
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As needed Cilantro and LimeTo garnish and serve
Directions
This recipe is for Sabudana Khichdi a popular snack that started out from my hometown, Indore. It is a street food, available in the famous Sarafa and Chhappan-Dukan, as well as many restaurants.
It is simple to make it if you know how to. However, it is very easy to screw it up completely and end up with an inedible version – too crunchy or a slimy chunk of starch. Famous chefs, Tarla Dalal, Sanjeev Kapoor have their version posted on facebook. Nonetheless, there are some good, knowledgeable recipes on YouTube however complicated they may appear.
It has been once a week dish for my entire life. Early on, someone in family kept fast for various reasons. I was told it was religious, a way of worship, a way to payback what god gives you. A true fast means you eat nothing. In my family fast meant reasons to eat alternate food allowed from a list of allowed stuff. There was no science on what was allowed. For example rock salt was allowed, table salt was not. All milk -based products were allowed, some vegetables were allowed and most fruits were allowed as well. Grains were not allowed. My take on this was that min was welcome change from the same everyday meal!
Alternate or Sanskrit name for such fasting is FALAHAR. Literal meaning of this word is fruit diet (Fala=fruits and Ahar=diet). However, this fruit diet got extended to a big list of non-fruit and dairy ingredients as well as spices. List of allowed things changes from family to family. In most Hindu families, during fasting one serving of this carb-nut combo is permitted without compromise. This recipe follows that rule.
Overall it is a light meal or a snack. This medley has Tapioca, Peanuts and potatoes (optional) are added to increase serving size. Clarified butter (ghee) is used as a TADKA and to extract flavors from cumin. For tanginess, chili peppers are used. For flavor Cilantro is enough. It is a minimalistic meal yet very balanced. I am posting this because my children always loved this. Like them, many raised in first generation Indian household, may adopt simplified versions of Indian food if they have access to something they can cook easily. Please also Search “Sabudana Khichdi” on YouTube, and you will see hundreds videos posted by famous chefs and wonderful moms who cook it all the time. Some are even hilarious to watch. Most emphasize on complications of soaking tapioca, very tricky, and cooking the mix, not too complicated but easy to overwater/overcook. My present recipe simplifies both. Please try and enjoy. If you have questions or comments, please post. Else, enjoy it like I do, fasting or not!
Steps
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1
Done
10 min + overnight
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Wash and Soak TapiocaWash Tapioca in a colander, let it sit for 5 min wet, wash again, drain, transfer to a ziplock bag and let is rehydrate with moisture within for overnight. |
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2
Done
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Boil and Dice PotatoesMicrowave or boil potatoes. Dice into small pieces after pealing. |
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3
Done
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Roast and Grind PeanutsMicrowave peanuts for 1.5 to 3 minutes, stirring them every 30 seconds. Alternatively roast them in a non-stick pan on medium heat continuously stirring. Upon cooling, rub them to remove and blow skins. Ground them in a blender or salad shooter. |
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4
Done
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MixMix peanuts, tapioca, potatoes and salt in a microwave-safe bowl. |
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5
Done
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Tempering in ButterMelt butter, add cumin and chilis, sizzle. Add that to the mix and mix again. |
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6
Done
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Cook in MicrowaveCook covered for 3-5 min in microwave until tapioca becomes transperent. Serve with lime wedge or plain yogurt/buttermilk after garnishing with cilantro. |
