Sabudana or saggubiyyam Kichdi-Tapioca pearl kichdi

Sabudana is nothing but tapioca pearls, its playful texture makes it a great dish for Khichadi. This Maharashtra dish is usually eaten for breakfast but can be eaten for a carbohydrate in a main course. Tapioca pearls are sautéed in a tempering and served with a sprinkle of lemon juice and crushed peanuts.
Preparation time:30 minutes


1 1/2 cups tapioca pearls(Sabudana/sago/saggubiyyam-soaked overnight in water)
1/2 cup peanuts
6 green chilies minced
2 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric (haldi)
salt to taste
1 tablespoon lemon juice
1 spring curry leaves minced
1 red chili split

1. Heat a pan and roast the peanuts until they are lightly brown and keep aside.
2. Heat oil in a pan add mustard seeds and let splutter, add cumin seeds and red chili and saute for a few seconds.
3. Add green chili and saute for a few seconds and add curry leaves and let splutter.
4. Add turmeric and salt and mix.
5. Add the soaked tapioca and stir for 4 minutes on a medium heat. Adjust salt and continue stirring until tapioca becomes translucent.

6. Add the roasted peanuts and turn off the stove.
7. Add the lemon juice and mix gently.Serve with a garnish of fresh cilantro 
The tapioca needs to be stirred gently and continuously to avoid sticking to each other otherwise the dish will become mushy.

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