Sabudana (Tapioca) Khichadi - A feast when you are fasting.

Sabudana (Tapioca)is usually consumed when fasting, prepared either as 'Khichadi", 'Kheer (Pudding)', or Vada ( mixed with potatoes and other ingredients and deep fried in oil). But it can be enjoyed as a snack for breakfast or as a light meal. Sabudana Khichadi is one of the dishes that my picky eaters love...so much, that my son Varun, who is a total non-vegetarian will not even ask for Chicken when Sabudana Khichadi is on the menu. Last weekend when Varun was home we made all his favorite dishes. When I make Sabudana Khichadi, it becomes an all day meal for my family..(breakfast, lunch and dinner).

Today I want to share the recipe for Sabudana Khichadi with you.

SABUDANA (TAPIOCA) KHICHADI

      Ingredients

• 1 lb Sabudana ( Tapioca - large pearls)
• 2 tbsp Butter or Ghee (clarified butter)
• 2 tbsp Olive oil
• 1 medium Potato, peeled and cubed
• 1 1/2 cup Roasted peanut powder
• 3 Green chilies
• 1 tbsp Cumin
• 1 tbsp Lemon juice
• 1/2 cup Cilantro, chopped
• 2 tbsp Shredded coconut, optional. 
• Salt to taste 
• A pinch of sugar

     Directions

• Wash the sabudana (tapioca) a couple of times in waterand drain. Add 1/2 cup water and let soak for upto 10 hours. If you plan to make the khichadi in the moring soak the Sabudana at night.
• Roast the peanuts on medium heat until they are slightly brown. I roast them in the microwave for about 6 minutes 1-2 minutes at a time. When they cool down powder them in a blender.
• Heat the butter in a saucepan. When the butter melts add olive oil.
• When the oil is ready, add the cumin seeds. They should start spluttering.
• Add the green chilies and potatoes. Let the potatoes cook well.
• Meanwhile mix the roasted ground peanuts, salt and sugar with the soaked sabudana (tapioca)
• When the potatoes are cooked add the soaked sabudana (tapioca) mixture and mix well. Keep stirring the mix for 4-5 minutes on medium heat. 
• Add the lemon juice and chopped cilantro and mix well. Keep stirring gently, but continuously until the sabudana (tapioca) turns translucent.This may take another 6-8 minutes. If you dont stir continuously the sabudana will stick to each other.
• Garnish with fresh shredded coconut 9optional) and serve hot for breakfast, lunch or dinner, or as a snack

I have to make enough khichadi to last all day. I hope you enjoy as much as my family does..!
In the next few days I will see you all with a simple meal of Dal, Bhat and Fried Shrimp (Dal is a curry made from yellow pigeon peas and Bhat means Rice in Marathi)

Accha to hum chalte hai.....(Translates to 'Well then, let's go')