Archive for March 2010

Spicy Tapioca (Sabudana Khichri)

March 2, 2010

Pearl tapioca, known as sabudana or sago, is often used in making savory to sweet dishes in the Indian kitchen, particularly during the fasting when grains are excluded from the diet. The word khichri literally means mix or mixture and is a basic rice-bean dish made with just four ingredients that just about every household in India typically has on hand. Spicy pearl tapioca khichri is a gluten free comfort food, traditionally made with potatoes and ground peanuts by adding tapioca. It is one of the comfort foods eaten throughout India regardless of the region with many variations.

Spicy Pearl Tapioca (Sago Khichri)
1 cup pearl tapioca
1/2 cup cashew halves or chopped peanuts
1 plum tomato, chopped
1/4 cup chopped coriander leaves
1/2 teaspoon salt or to taste
1/4 cup chopped coriander leaves
Vegetable oil or ghee as needed

1) In a mixing bowl place pearl tapioca and cover with enough cold water. Set aside at room temperature for about 2 to 3 hours. Using a wooden spoon loosen the lumps from soaked tapioca. Wash thoroughly and drain.
2) In a medium-size skillet, heat the oil and add mustard seeds. As soon as mustard seeds start sputtering add a generous pinch of ground cumin, cayenne and turmeric on hand. Add drained tapioca, cashews (or nuts of choice), tomatoes and salt to taste and cook over the high heat for 4 to 5 minutes.
3) Remove from the heat and transfer to a serving bowl and garnish with freshly chopped coriander leaves.

Yield: 4 servings