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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ram bahadur Nepali
[email protected]I'm not sure about this recipe. I've never cooked with sabudana before.
Xase Ozii
[email protected]This recipe is on my to-cook list. I'm sure it will be delicious.
Op Faysal
[email protected]I can't wait to try this recipe. It looks so good!
Sanusi Basirat
[email protected]This recipe is a keeper. I'll definitely be making it again.
Jackline Makutsa
[email protected]I'm really impressed with this recipe. It's easy to follow and the results are delicious.
Jay C. Milholland
[email protected]This dish is amazing! I've never had anything like it before.
Tazimul Islam
[email protected]I'm not a fan of the texture of sabudana. It's too mushy for me.
Robiul Awal
[email protected]This recipe is a bit bland for my taste. I would add more spices next time.
Smart 6340
[email protected]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
[email protected]I love that this recipe is vegan. It's a great way to get a healthy and satisfying meal without any meat.
Rita Magdaleno
[email protected]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
[email protected]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
[email protected]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.