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Sabudana Kichadi / Tapioca Pearl Uppuma : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Ingredients

Cooking Instructions





Sabudana is a carbohydrate rich, low fat, low protein supplement that canbe used for preparing snacks, kheer etc. Sabudana khichdiis usually made during fasting days like Navratri, Ekadashi and any fastingdays. I ate them for my lunch as was lazy to make anything else. Same day Imade Sago vada they are my favorite. I will post the Sago Vada recipe for it soon.It is quick and easy to prepare.


Ingredients:

Sabudana/ Sago         1 cup
Tapioca Pearl
Big Potato                  2 no. (Boiled and chopped)
Green chilies               2 no (Finely chopped)       
Fresh Ginger              1 tbsp. (Finely chopped)
Roasted Peanuts        3 Tbsp.
Fresh Coconut            2 Tbsp.
Curry leaves               few
Turmeric Powder         1/8 Tsp.
Fresh Lemon Juice       1 Tbsp.
Salt                             as Per Taste

Seasoning

Oil                              1 Tbsp.
Mustard seed             ¼ Tsp.
Cumin Seed               ¼ Tsp. 
Asafetida powders       a pinch.

Method:

  • Wash the Sabudana in running water and soak Sabudanaovernight or for 4-5 hours.
  • Next day, Wash the Sabudana pearls in a colander under running water until you feelthat all starch is rinsed and washed off. Sabudana should be soft you should beable to mash them with your finger.
  • Take a pan add oil. Once oil is hot saut cumin seed,mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmericpowder. Saut for 20 secs
  • Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
  • Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudanachanges color and is translucent it's cooked. Do not over Cook.
  • Finally garnish with curry leaves, coconut, drizzle withsome lemon juice .
  • Serve hot and enjoy! 

Tips:

  • You can avoid Hing, Turmeric Powder and curry leaves onFasting days.
  • Soaking time depends on quality and size of the Sabudana.Here I used small and transparent variety.
  • Do not add too much water to soak Sabudana. If you haveadded more water while soaking, Sabudana will become sticky while cooking. Addenough water up to just 1 ½ inches above the Sabudana. 





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