Your Source for Indian Food
Home
Search Site
Add Recipe
Indian Restaurants
Indian Grocery Stores
Indian Spice Shopping
Cooking Blogs
Indian Grocery

 
Sabudana Kichadi / Tapioca Pearl Uppuma : Indian Food & Cooking Recipes
Add A Recipe
  Contributed By: Sadhana Padmanabhan
Expert Author
 

Indian Cooking Products
Indian Spices Shopping

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. 





View More Indian Recipes

Do you have a recipe which you would like to share with others?
Add A Recipe

Other Recipes you may like
Kodubale/ Ring Murukku/Chekodies
Makhani Chicken Kofta
Bharli Vangi
Mughlai Whole Chicken in Gravy (Murg Mussallam)
Malai (Lauki and Paneer) Kofta
Prawn Malai Curry
Caramel Custard
Suji laddu OR Rava laddu
Sandwich dhokla
Orange Strawberry Fizz
Kadai Paneer Masala -Version 2
NUTTY BERRY FROZEN YOGURT
Gajar halwa(Pressure cooker)
Ginger pickle
Green Cold soup
Dryfruits Basundi
Vanilla chocochips Icecream
Manathakkali Vathal Kuzhambhu (Tamil recipe)
Kovaikkai Pirattal (Tindora Fry)
Vazhathandu Pachadi/ Banana Stem Raita