SABUDANA KHICHDI: SPICY TAPIOCA

SABBAKKI UPPITTU

You Need:

• Tapioca (Sago Pearls/Sabudana/Sabbakki) – 2 cups
• Peanuts (Groundnuts/Moongphali/Kadale Beeja) – 2 tbsp (To Powder) 1 ½ tbsp (To Toss)
• Grated Coconut (Nariyal/Turida Tenginakai) – ½ cup
• Cubed Potato – 1 cup (Peel the skin and chop into thin cubes)
• Chopped Green Chillies (Hara Mirch/Hasi Menasu) – (3-4)
• Chopped Cilantro (Coriander Leaves/Hara Dhaniya/Kottamabari Soppu) – ½ cup
• Lime Juice (Nimbu Ka Ras/Nimbe hannina Rasa) – (2-3) tbsp.
• Sugar – (2-3) tbsp
• Salt
• Oil (To Fry)

Method:    

• Soak Tapioca overnight or for minimum 5 hours in water. Don’t soak tapioca with excess of water as it will make tapioca sticky.
• Roast Peanuts in a pan for about 4-5 minutes and keep it aside for about 5-10 minutes so that it can cool down. Grind coarsely the roasted Peanuts into powder.
• To the soaked Tapioca add peanut powder, salt, sugar, lime juice and mix well.
• Heat oil in a pan. Add cumin seeds, peanuts (Optional) and saute for a minute till peanuts turn light brown.
• Add half boiled cubed potatoes, chopped green chilies and a little salt. Saute till Potatoes are cooked and get tender.
• Add Tapioca mixture. Mix well and cover with a lid for 1-2 minutes.
• Switch off the gas/stove and garnish with grated coconut and chopped cilantro. Serve hot.