SABUDANA KHICHDI (MAHARASHTRIAN TAPIOCA PILAF)

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Sabudana Khichdi (Maharashtrian Tapioca Pilaf) image

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

1 cup medium tapioca pearls (look for sabudana at an Indian grocer)
3 or 4 small-medium yellow potatoes (about 8 ounces), such as Yukon Gold or Yellow Finn
Fine sea salt
1/2 cup raw peanuts
4 to 5 Thai chiles, stems removed, roughly chopped
1 (3-inch) piece fresh ginger, peeled and sliced into 1/4-inch coins
3 tablespoons neutral oil, such as canola
1 teaspoon cumin seeds
1 to 2 teaspoons granulated sugar
1 to 2 tablespoons freshly squeezed lemon juice
2 tablespoons roughly chopped cilantro, for garnish

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.

Ram bahadur Nepali
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I'm not sure about this recipe. I've never cooked with sabudana before.


Xase Ozii
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This recipe is on my to-cook list. I'm sure it will be delicious.


Op Faysal
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I can't wait to try this recipe. It looks so good!


Sanusi Basirat
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This recipe is a keeper. I'll definitely be making it again.


Jackline Makutsa
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I'm really impressed with this recipe. It's easy to follow and the results are delicious.


Jay C. Milholland
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This dish is amazing! I've never had anything like it before.


Tazimul Islam
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I'm not a fan of the texture of sabudana. It's too mushy for me.


Robiul Awal
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This recipe is a bit bland for my taste. I would add more spices next time.


Smart 6340
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The addition of lemon juice really brightens up the dish. It's a nice touch that I wouldn't have thought of myself.


OLORUNJUNE YEMI
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I love that this recipe is vegan. It's a great way to get a healthy and satisfying meal without any meat.


Rita Magdaleno
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This dish is a great way to use up leftover sabudana. It's also a good option for a quick and easy meal.


priscy trammel
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I've tried many sabudana khichdi recipes, but this one is by far the best. The proportions of ingredients are perfect, and the result is a flavorful and satisfying dish.


Alazar Getachew
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This recipe is a staple in my kitchen. It's so easy to make and always turns out delicious. I love the addition of peanuts and green chilies, which give it a nice crunch and a bit of a kick.