A very special recipe from my repertoire of Indian cooking tricks: Sabudana Khichdi or Tapioca Pearl Stirfry. So flavorful and unique, that you won’t find anything like it!
A special post, for a special recipe! I was shocked to discover that it snows in Little Rock! I took it as a sign, with my nose pressed up against the window, I felt a little homesick – in the good way. Sabudana Khichdi [Sa-boo-dana kitch-ri] was a breakfast that was reserved for special Sunday mornings. Something that was very Indian in our immigrant home. Sabudana Khichdi is a typically Western Indian preparation of tapioca pearls (yes, you heard me – the stuff that sometimes goes in Bubble Tea!). Fitting that I should love it, considering I was born in Pune, Maharastra. Yep, I’m a long way from home!
I am very thankful to be able to re-create these amazing recipes in Little Rock, Arkansas of all places! Tapioca pearls can be found in any Asian grocery store – and just a tip, peanuts are WAY cheaper at Asian grocery stores than they are at your neighborhood market!
Before you start, know that you’ll need to start preparing the night before you want to eat this dish because the tapioca pearls need to soak overnight.
The flavor is unlike anything else I’ve ever had; probably because of the texture of the tapioca pearls mixed with the roasted peanuts. Don’t skimp on the cilantro, trust me. The tapioca pearls on their own don’t really taste like much – it’s the roasted peanuts and the ginger, cilantro, and spices. While I’m used to having this ‘stirfry’ for breakfast (because of tradition),
I’ll admit, tapioca pearls have little nutritional value; they’re mostly made up of carbohydrates, making it a perfect and very unique side dish to any dinner in lieu of the typical rice/potatoes.
If you’ve tried this recipe and love it, make sure to tag @randmcooks on Instagram and use our hashtag: #randmcooks
A delicious Western Indian breakfast: this 'Sabudana Khichdi' is a flavorful bowl of spices, ginger, and soft tapioca pearls.
- 2 cups of tapioca pearls
- 2 teaspoons of grated ginger
- 4 red chilies
- 1 cup of peanuts, roasted
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 tablespoon + 1 teaspoon corn oil
- 1/4 cup of cilantro, finely chopped + more to garnish
- In a large bowl, soak the tapioca pearls overnight.
- In the morning, drain the water from the pearls and set them aside.
- In a blender, pulse the roasted peanuts and red chilies together until roughly powdered.
- Toss the pearls and pulsed peanuts together. Mix until completely combined.
- In a large wok, heat the oil and add in ginger and spices (including salt and pepper), and stir until the ginger starts to sizzle.
- Add in cilantro and the tapioca and peanut mixture and saute for 7-10 minutes until the pearls become translucent. Garnish with cilantro.
- Serve hot.