Photograph of the finished Sabudana khichdi

India · Sabudana khichdi — trân châu bột cọ xào lạc

Sabudana khichdi

30 min Hands-on time + 5 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Small tapioca pearls Small tapioca pearls 280 g
  • Photograph of Roasted peanuts Roasted peanuts 80 g
  • Photograph of Potato Potato 2
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Chilli Chilli 2
  • Photograph of Curry leaves Curry leaves 12 leaves
  • Photograph of Lime Lime 1.2
  • Photograph of Sugar Sugar 12 g
  • Photograph of Salt Salt 8 g
  • Photograph of Ghee Ghee 40 g
  • Photograph of Coriander Coriander 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the tapioca pearls in enough water to cover them for 5 hours until they soften and swell, then rinse and spread them out.
  2. 2 Roast peanuts, then coarsely grind them and mix them with tapioca pearls, sugar, and salt.
  3. 3 Heat the ghee butter, then sauté the cumin seeds, curry leaves, and green chilies for 1 minute.
  4. 4 Add the diced potatoes and stir-fry for 6 minutes until tender.
  5. 5 Add the tapioca pearls and stir gently for 4 minutes until translucent, then squeeze in some lemon juice and sprinkle with cilantro.
Start cooking