Sabudhaana Kichadi 5/5 (1)

Sabudhana / Tapioca pearls / Javvarisi are the various names given to this starch extraction. These are processed white pearls obtained from the starch of the cassava plant. It’s widely used in many continents under different names. In India, it’s consumed in various forms, from pilaf to pudding.

This is a one-pot dish where the soaked and bloomed Tapioca pearls, sprinkled with roasted peanuts, tempered with spiced potatoes and drizzled with lemon juice. It’s a staple food in the western regions of India. This dish is so modest, highly consumed during fasting occasions like Navratri and Shivratri. Being South Indian, I had an opportunity to learn it from my Bahrain friend Radhika who is from Maharashtra. She was kind enough to give us a live demo of her Sabudhaana kichadi. I aquired all the nuances of this dish from her, thanks RB…😍

It’s a Sadhvik food with no garlic and no onion recipe. In western regions of India, they consume this during their fasting where they replace salt with sendha namak (black salt).

Authentic Maharashtrian kichadi has

a) ghee essentially for tadka – I did it with olive as it’s heathier, it also tastes good.

b) peeled peanuts – I did with peel, not much difference in taste, indeed its healthy due to its nutritional and antioxidant properties in the peel.

c) no mustard seeds or hing – I used it for its flavour.

d) boiled potatoes in chunks – I added finely chopped potatoes to cook quickly and roast evenly.

e) fresh grated coconut for garnish – I didn’t add any.

You can do either authentic Maharashtrian way or my method,.. it’s up to your discretion.

It has carbohydrates, little protein, vitamins, and minerals. The addition of peanuts to this dish adds to the protein content thus making it a more balanced diet.

This recipe is super easy with simple ingredients.  The only challenge involved is in the texture of this dish. It has to be non-sticky and the pearls have to be separate, cooked to perfection, and bit translucent. The trick lies in the soaking technique and selecting the right sabudhana. Also, the vessel you soak in is crucial. It should be wide-bottomed, shallow bowl enabling uniform soaking of the pearls.

Don’t forget to scroll down to the Notes, you’ll have a bonus recipe under my kitchen secret. My Kitchen Secrets saves you when you are puzzled with leftovers. Every recipe in this blog has a surprise package in the kitchen secret which will definitely make you awestruck…😲.

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Wash the Sago seeds twice, not more than that as it may deform the shape.

Soak them overnight for the best results or for a minimum of 6 – 8 hours. I soaked for 10 hours.

The amount of water added for soaking plays a crucial role in the end result, add water just ¼ inch above the Sago seeds and soak it for overnight. Refer video and notes for detailed tips and techniques to obtain excellent sabudhaana kichadi.

Peel and chop the potatoes finely, soak it in a bowl filled with salted water and keep it aside.

Chop the ginger, green chilli, curry leaves, and coriander leaves. Dry roast the groundnut,

Cool it, and grind it coarsely with 2 -3 pulses in the mixer grinder.

Check a pearl of sabudhaana which has been soaked overnight, it should turn mushy effortlessly when you crush between your fingers. It’s the test for the right texture of the pearls.

Loosen the pearls with fork or spoon to separate it into individual seeds.

Add required salt, sugar,

Then add coarsely ground groundnut and mix it thoroughly.

Heat a thick-bottomed pan or non-stick pan with a tbsp of oil, start seasoning with mustard seeds, cumin seeds, curry leaves, hing, finely chopped green chilli, ginger, sauté well.

Then add finely chopped potatoes with a little salt

And sauté in medium flame till it turns golden brown.

Finally, add the soaked Sago seeds, keep stirring in the medium-low flame till all get mixed up well.

It may take 2 -3 minutes to blend well and for the Sagos to become soft and translucent. Also, ensure that you don’t overcook, which may start lumping and result in a chewy texture.

And finally squeeze half a lemon to it before serving.

Sabudhaana kichadi is ready to serve with coriander leaves.

Recipe Card

Prep time: 5 -7 minutes 

Cooking time: 7 minutes (excluding soaking time)

Cuisine: Indian 

Category: Tiffin

Serves: 4 

Author: Manimala  

Ingredients:

Sago / Sabudhaana / javvarisi – 3 cups

Groundnut – ½ cup 

Potatoes, finely chopped-  1 cup

Salt – as required 

Sugar – 1 tbsp

Lemon – to your taste.

For seasoning:

Oil – 1 tbsp

Mustard seeds – 1tsp 

Hing /asfoetida – ¼ tsp 

Cumin seeds / jeera – 1tsp 

Green chilli – 4

Chopped Ginger – 2 tbsps 

Curry leaves – 1 sprig 

Coriander leaves – 1 tbsp Chopped 

Instructions:

1. Wash the Sago seeds twice, not more than that as it may deform the shape.
2. Soak them overnight for the best results or for a minimum of 6 – 8 hours. I soaked for 10 hours.
3. The amount of water added for soaking plays a crucial role in the end result, add water just ¼ inch above the Sago seeds and soak it for overnight. Refer video and notes for detailed tips and techniques to obtain excellent sabudhaana kichadi.
4. Peel and chop the potatoes finely, soak it in a bowl filled with salted water and keep it aside.
5. Chop the ginger, green chilli, curry leaves, and coriander leaves.
6. Dry roast the groundnut, cool it, and grind it coarsely with 2 -3 pulses in the mixer grinder.
7. Check a pearl of sabudhaana which has been soaked overnight, it should turn mushy effortlessly when you crush between your fingers. It’s the test for the right texture of the pearls.
8. Loosen the pearls with fork or spoon to separate it into individual seeds.
9. Add required salt, sugar, coarsely ground groundnut and mix it thoroughly.
10. Heat a thick-bottomed pan or non-stick pan with a tbsp of oil, start seasoning with mustard seeds, cumin seeds, curry leaves, hing, finely chopped green chilli, ginger, sauté well.
11. Then add finely chopped potatoes with a little salt and sauté in medium flame till it turns golden brown.
12. Finally, add the soaked Sago seeds, keep stirring in the medium-low flame till all get mixed up well.
13. It may take 2 -3 minutes to blend well and for the Sagos to become soft and translucent. Also, ensure that you don’t overcook, which may start lumping and result in a chewy texture.
14. And finally squeeze half a lemon to it before serving. Sabudhaana kichadi is ready to serve with coriander leaves

Notes:

• You find sabudhaana in two varieties, this recipe talks about the common(roasted) sabudhana which I have clicked for u…👇, whereas the nylon (boiled) sabudhana doesn’t need much soaking time, which I haven’t tried.

• Also, soaking time and quantity of water depends on the size of the sabudhana you buy. So, keep experimenting till u get the correct one.
• Add water exactly ¼ inch above the tapioca pearls level, precisely the water should be just above the tapioca pearls. The next day you can see the water being completely absorbed and the pearls look dry, also if you take a seed and crush it, should be mashed between your fingers without any efforts.
• Though I soaked for 9 hours, when I crushed the pearl I felt it needed a little bit more soaking. So, I sprinkled a tbsp of water, mixed and left it for an hour. When I crushed now, it was perfect, able to squish effortlessly.
• Test for perfect soaking is the pearl should turn mushy effortlessly while you squish between your fingers. If you find any hard part, it needs more soaking with a sprinkle of water.
• Select a bowl which is wide-bottomed and shallow which makes sure seeds are evenly soaked.
• If you are perfect in selecting the right size of sabudhana variety and soaking them for the right time with the right quantity of water. ..hurray, you have succeeded in getting the perfect result…👏👏

Now time for my Kitchen Secrets…😉😍

This technique is followed in almost all the kitchen…still let me share it for the newbies. If you have leftover sabudhaana kichadi, just add boiled, mashed potatoes, some cornflour (needed for binding), salt, mix well and make patties and deep fry it. Your Instant Sabudhaana Vada is ready. This appetizer is a hearty fare, each bite is crunchy, crispy and crusty….