Sabudana Khichdi Tapioca With Potatoes And Peanuts Food
SABUDANA KHICHDI (MAHARASHTRIAN TAPIOCA PILAF)
Sabudana khichdi, which loosely translates to "tapioca mixture," is a delightfully chewy Maharashtrian pilaf studded with the crunch of toasted peanuts, creamy bits of potato, and the occasional cumin seed. A hit of sweetness is balanced with salt, lemon and the alternating flames of ginger and green chile, and then everything is showered with a generous amount of chopped cilantro. The result is seductive in both texture and flavor. The key to this simple dish is to thoroughly soak the sabudana, or medium-sized tapioca pearls, until you can easily smash one between your thumb and forefinger. Then, use a microwave to cook the sabudana, stopping to check for doneness in 15-second increments. As soon as the pearls are translucent and chewy, they're done.
Provided by Samin Nosrat
Categories dinner, lunch, vegetables, main course, side dish
Time 5h45m
Yield 4 servings as a side or 1 to 2 as a main
Number Of Ingredients 11
Steps:
- Place tapioca in a large bowl and cover with water. Swirl to release starch, then drain. Repeat a few times until water runs mostly clear, then drain well. Return tapioca to bowl, along with 3/4 cup water. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and place into a large microwave-safe bowl.
- Place whole potatoes in a small pot and cover with water. Season generously with salt and set over high heat. Bring to a boil, then reduce to a simmer and cook until completely tender, about 25 to 35 minutes, depending on size. Remove potatoes from water, allow to cool, then peel, and dice into 1/2-inch cubes. Add to tapioca.
- Set a frying pan over medium heat and add peanuts. Swirling constantly, toast them until shiny, aromatic and golden brown, about 4 minutes. Pour immediately onto a plate to prevent overcooking. Wipe pan, and return to stove.
- In a food processor, pulse chiles and ginger together until finely minced, stopping to scrape down the sides with a rubber spatula once or twice. (If you don't have a food processor, you can do this step by hand.) Remove 1 tablespoon chile-ginger mixture, and set aside. Add cooled peanuts to food processor, and continue to pulse just long enough to roughly chop nuts. Scrape peanut-chile mixture into tapioca-potato mixture.
- Heat frying pan over a medium flame and add oil. When oil shimmers, add cumin. When cumin begins to sizzle, stir in reserved chile-ginger mixture, and allow to sizzle but not brown, then immediately pour into tapioca mixture. Add 1 teaspoon sugar, toss and season with salt to taste.
- Microwave tapioca mixture on high for 2 minutes, then stir. Continue cooking for another 2 minutes, then stir again. Cook for another 1 to 2 minutes in 15-second increments, until tapioca is translucent and chewy, but not quite transparent and clumpy.
- Taste and adjust seasoning with salt, sugar and lemon juice. Garnish with cilantro, and serve hot.
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- Wash the Sabudhana and then put it in a bowl. Add enough water to just submerge it. Cover and let it soak for about 2 to 3 hours. Remember that Sabudhana can differ in size and batch so the soaking time may differ. And if you get Sago Pearls, then it would take a little longer to hydrate.
- Once the Sabudhana is properly hydrated, it should turn from white to translucent, fluff up to almost twice its size, and you should be able to squish it well if you press a pearl between your thumb and forefinger.
- Once the Sabudhan is hydrated, wash it once again, to remove small broken bits and then let it drain well for about an hour.
- Heat the oil in a non-stick pan or wok, and add the mustard seeds. When they pop, turn down the heat and add the cumin seeds and asfetida. Stir a couple of times and add the chopped ginger, green chillies and curry leaves. Again stir a couple of times and add the turmeric powder. Stir and add the Sabudhana/ Tapioca Pearls, and keep stirring well so that the Sabudhana doesn't clump or stick to the bottom or sides of the pan.
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