Lately, I have been hooked on Sabudana, also known as Sago or Tapioca pearls! I always remembered enjoying them only as the crunchy, crispy fried Vadas, so somehow refrained from making them at home. But recently I stumbled upon the much healthier, khichdi and thalipeeth versions of this wholesome starch and I was pleasantly surprised. I really don’t know why I never ate it before. I am certain my parents tried and I got picky!
With just a little soaking in advance, these pearls are super healthy, delicious and come together very quickly. And they are so versatile. Sabudana is especially good for expecting mothers. Also, make a great meal option for toddler, as they are sticky and can be easily picked up by tiny fingers.
The recipe below is a little twist on the simple sabudana khichdi, it’s loaded with seasonal veggies and is light on spice, allowing for the simple flavors to shine. The kids really enjoy this recipe and so do the adults.
Don’t worry if you don’t have the listed veggies. You can literally add any veggie you like, less or more, per your preference. I enjoyed using the seasonal produce. It is a very forgiving recipe, so feel free to modify. I added extra lime to my serving as I enjoy the tangy flavor. I am thinking Mexican flavors might taste amazing too! Will try and let you know how it turns out!
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Masala Veggie Sabudana Khichdi
- Total Time: 2 hours 20 minutes
- Yield: 3-4 1x
Description
Soft, comforting sabudana or tapioca pearls, perfectly flavored with Indian spices and peanuts. Quick, one-pot crowd pleaser enjoyed at any time of the day.
Ingredients
- 1 cup Sabudana Pearls
- 1 cup Water
- 2 tbsp Oil
- 2 tsp Cumin Seeds
- ⅛ tsp Hing
- 1 tsp finely chopped Green chillies (optional)
- ¾ cup finely diced Potatoes (1 large)
- ½ cup shredded Carrots
- ½ cup finely diced onion
- ¾ cup finely chopped Zucchini
- 2 tbsp Peanuts, coarsely crushed (optional)
- Salt (to taste)
- 1 tsp Red chilli powder
- ½ tsp Turmeric powder
- ¼ tsp Garam Masala
- 2 tbsp Lime juice
- ⅓ cup finely chopped Coriander
Instructions
- Give the Sabudana pearls a quick rinse and soak them in equal parts of boiling water for 1 ½ hour. Make sure the pearls easily smear with gentle pressure and then drain any excess water/starch through a colander with fresh water. Set aside.
- Heat Oil in a deep saute pan, and add Cumin seeds. Once it sizzles, add hing, green chillies and give it a quick stir.
- Mix in the potatoes and salt and cook covered for 7-8 mins on medium-low flame.
- Once the potatoes are half cooked, add the carrots and onions. Cook covered for another 5 mins.
- Now, add the zucchini and peanuts and give it a quick stir. As soon as the zucchinis begin to sweat (in 1-2 mins), add the spices: red chilli powder, turmeric powder and garam masala and the drained sabudana pearls.
- Toss everything together until everything is well combined. Add the lime juice and coriander and give it a final mix.
- Serve hot and enjoy with a side of yoghurt, if you like.
Notes
- Typically Sabudana pearls take about 4-5 hours to soak in room temp water, but recently stumbled upon this trick to soak in piping hot water. The pearls were just as perfectly puffed and non-sticky.
- You can add any veggies you please. I have tried sweet potatoes, bell pepper, spinach, corn, broccolli. Just adjust the cooking time, accordingly.
- Prep Time: 2 hours
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Indian
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