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Pilaf-Style Tapioca Pearls |
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Serves: 4 Print this Recipe(Sabudana Khichadi) Category: Special Grain and Lentil Dishes Makes 4 to 6 servings This savory dish is different from any tapioca dish you may have tried before. It is tangy and spicy, and studded with crunchy peanuts. My sister-in-law Reita Bhalla first introduced me to this delicious khichadi many years ago, and then shared the recipe. Tapioca are little white pearls made from cassava root (also known as tapioca root), which belongs to the potato family. It is served during the sacred Navratrae fasts--9 days of fasting that come twice a year, in March-April and in October-November when cereal consumption is forbidden. Tapioca grains comes in three sizes: the smallest are very fine, just a little bigger than semolina; the medium ones are tiny pearls, about 1/16-inch in diameter; and the largest are l/8-inch in diameter. The medium grain is the one most commonly used, and can be found in supermarkets or Indian or Asian markets. 1 cup medium-grain tapioca, sorted and washed in 3 to 4 changes of water 2 small russet potatoes 1 tablespoon vegetable oil or melted ghee 1 1/2 teaspoons cumin seeds 1/3 cup shelled raw peanuts, with or without red skin 1 tablespoon peeled and minced or coarsely chopped fresh ginger 1 fresh green chili pepper, such as serrano, minced with seeds 1/2 teaspoon salt, or to taste 1/2 cup finely chopped fresh cilantro, with soft stems 1 tablespoon fresh lime juice 1. Soak the tapioca in the water to cover about 2 hours. Drain well through a fine-mesh strainer and spread on a tray lined with paper towels to dry it completely. (This step is essential, or the khichadi will be soggy.) Meanwhile, boil the potatoes in lightly salted water to cover, about 20 minutes. Let cool, then peel and finely chop. 2. Heat the ghee in a large nonstick wok or skillet and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the peanuts, reduce the heat to medium-low, and cook until golden, about 3 minutes. 3. Add the potatoes, ginger, and green chili pepper and stir 2 more minutes. Then add the tapioca, salt, cilantro, and lime juice, cover the pan, and cook, stirring as needed, about 2 minutes. Remove from the heat and set aside about 5 minutes. Transfer to a serving bowl and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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