Entree: India – Maharashtra – साबूदाणा खिचडी ➤ Sābūdāṇā Khicḍī (Tapioca pearl stir-fry with peanuts and potatoes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 1/2 cups (225 g) sabudana (tapioca pearls)
- 3/4 cup (115 g) roasted peanuts, coarsely crushed
- 2 medium potatoes, about 10 oz (280 g) total, boiled, peeled, and mashed
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 tsp (2 g) cumin seeds
- 2–3 green chilies, thinly sliced
- 8–10 curry leaves
- 1/2 tsp (2 g) sugar (optional)
- 1 tsp (6 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 lime, juiced (about 1 tbsp/15 ml)

Instructions

1. Rinse the sabudana under cold water until the runoff is mostly clear, then soak in just enough water to cover (about 3/4 cup/180 ml) for 4–6 hours or overnight until pearls are tender and separate when pressed; drain any excess water and set aside.
2. Heat ghee or oil in a large skillet over medium heat. Add cumin seeds and let them sizzle, then add curry leaves and sliced green chilies and sauté for 30 seconds.
3. Add the mashed potatoes and cook 2–3 minutes to warm through and incorporate with the spices.
4. Stir in the crushed peanuts, sugar (if using), salt, and black pepper.
5. Add the drained sabudana to the skillet and gently fold to combine, pressing lightly so pearls contact the pan; cook 5–7 minutes, stirring occasionally, until pearls are translucent and any excess moisture evaporates.
6. Remove from heat, squeeze lime juice over the khichdi, fold in chopped cilantro, adjust salt and pepper, and serve hot.