477: Sabudana Kichadi / Tapioca Pearl Uppuma

Sabudana is a carbohydrate rich, low fat, low protein supplement that can be used for preparing snacks, kheer etc. Sabudana khichdi is usually made during fasting days like Navratri, Ekadashi and any fasting days. I ate them for my lunch as was lazy to make anything else. Same day I made Sago vada they are my favorite. I will post the Sago Vada recipe for it soon. It is quick and easy to prepare.

Prep Time :               5 mins
Soaking Time :        4-5 hours

 Cook Time :              10 mins 
 Serves:                        3-4 People
 Recipe Category:    Tiffen
 Recipe Cuisine:       North Indian

Ingredients:

Sabudana/ Sago     1 cup

Tapioca Pearl

Big Potato              2 no. (Boiled and chopped)

Green chilies          2 no (Finely chopped)       

Fresh Ginger         1 Tablespoon.

Fresh Coconut       2 Tablespoon.

Curry leaves           few

Turmeric Powder     1/8 Teaspoon.

Fresh Lemon Juice   1 Tablespoon

Salt                        as Per Taste

Seasoning

Oil                           1 Tablespoon 

Mustard seed           ¼ Teaspoon         

Cumin Seed             ¼ Teaspoon. 

Asafetida powder       a pinch.

Method:

• Wash the Sabudana in running water and soak Sabudana overnight or for 4-5 hours.
• Next day, Wash the Sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off. Sabudana should be soft you should be able to mash them with your finger.
• Take a pan add oil. Once oil is hot sauté cumin seed, mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmeric powder. Sauté for 20 secs
• Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
• Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudana changes color and is translucent it's cooked. Do not over Cook.
• Finally garnish with curry leaves, coconut, drizzle with some lemon juice .
• Serve hot and enjoy! 

Tips:

• You can avoid Hing, Turmeric Powder and curry leaves on Fasting days.
• Soaking time depends on quality and size of the Sabudana. Here I used small and transparent variety.
• Do not add too much water to soak Sabudana. If you have added more water while soaking, Sabudana will become sticky while cooking. Add enough water up to just 1 ½ inches above the Sabudana. 
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