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–+ servings
khichdi served with chaas and chai

Sabudhana Khicdi/Tapioca Pearl Stir-fry

This is a savory and flavorful meal that can be made easily with sabudana or tapioca pearls, spices, and peanuts.
5 from 2 votes
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Course: Breakfast
Cuisine: Indian
Keyword: fasting recipe, khichdi, no onion no garlic, sabudana, tapioca pearl
Servings: 4 to 6 people

Ingredients

  • 3 cups Sabudana / Tapioca pearls
  • 1½-2 cups Water
  • 2½ Salt
  • 2-3 Serrano peppers/Thai chili peppers slit
  • 2-3 Dried red chili pepper  torn
  • 2 cups Potatoes cooked, peeled, and diced
  • ¾ cup Peanuts toasted
  • 1 tsp Mustard seeds
  • 1 tsp Cumin
  • ¼ tsp Asafoetida
  • ⅓ cup Oil
  • 1 sprig Curry leaf 

Instructions

  • Soak the sabudana with one and half cups water. In another half hour it would have absorbed all the water. Gently fluff up with a fork. Sprinkle the remaining water and fluff it up. Soak for about 4-5 hours.
    soaking the sabudana pearls
  • Heat oil in a pan, add the dried red chilies, slit serrano peppers, and mustard. When mustard splutters add cumin, curry leaf and asafoetida. Fry for a minute. Add the potatoes and half teaspoon salt. Cook for a couple of minutes. 
    tempering and sautéing potatoes.
  • Grind the toasted peanuts to a coarse powder.
    making a coarse powder of roasted peanuts
  • Add the soaked tapioca pearls, peanut powder, and salt. Gently mix.
    Adding the soaked sabudana and peanut powder
  • Cover and cook for 5-6 minutes on a low-medium flame. Fluff gently and continue to cook for another three minutes. At this point, they will be translucent and glassy which means they are perfectly cooked.
    cooking the sabudana
  • Switch off the flame. Garnish with cilantro and serve the sabudana khichdi hot.
    a bowl sabudana khichdi