24 October, 2017
Sabudana Kichdi (with no peanuts) – Tapioca Pearl Hodgepodge
Sabudana khichdi is usually made with peanut powder which is a dish that is consumed during auspicious days by those that want to observe abstinence from indulging on their staple food. Though I’m not a religious person (to my mom’s disappointment!!), I love Love laaaaav sabudana khichdi.
However, since i’m on Whole30 cleanse now, I wanted something, Anything other than eggs and sabudana khichdi came to mind. I knew I had to tweak it to make it Whole30 compliant which wasn’t that hard. I just had to get a little creative with it and the end product was delicious.
I call this a “Hodgepodge” not only because i like the sound of it 🙂 but also because basically anything goes when you make khichdis and its a one-pot whole meal.
Here you go…try it out for yourselves… 🙂
Sabudana Kichdi (with no peanuts) - Tapioca Pearl Hodgepodge
By October 24, 2017Published:
- Yield: 3 cups (2 Servings)
- Prep: 4 hrs 0 min
- Cook: 15 mins
- Ready In: 4 hrs 15 mins
Sabudana khichdi is usually made with peanut powder which is a dish that is consumed during auspicious days by those that want to …
- 1 cup Sabudana/Tapioca pearls Soaked in 1 cup of water for 4 hours.
- 1 tbsp Ghee/clarified butter
- 1 tsp Black mustard seeds
- 1 Potato diced
- 1 Shallot finely chopped
- 1 tsp Asafetida powder (hing) Optional, but it would be great to add it. It adds a fantastic aroma to the khichdi
- 1/2 cup veggie mix (carrot, green beans, peas) i didnt have peas so i added only green beans and carrots
- Salt to taste
- Grind to a coarse paste: :
- 1/4 cup Fresh grated coconut can be frozen as well
- 2 Dry red chilies
- 1 tsp Cumin seeds
- 1 tsp Black pepper
- 1/2 inch Ginger
- Heat ghee in a skillet on medium high.
- Throw in mustard seeds and wait for them to pop.
- Add potatoes and roast till golden.
- Add shallots and fry a little bit.
- Throw in veggies and asafetida and stir.
- Dump the ground paste with veggie mixture and mix well. Cook covered on low until moisture is completely absorbed by veggies. About 2 minutes.
- Dump soaked sabudana to the mix, add salt to taste and mix to combine.
- Cook covered on low until sabudana is cooked and shiny. About 5 minutes. Stir every now and then for even cooking.
- Once done, devour all by itself or eat with a side of coconut chutney. 🙂