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Sabudana khichdi

Note: can substitute eccini pasta for sabundana throughout this recipe


  1. Sabudana (tapioca balls), 1 cup per person.
  2. potato
  3. Curry leaves
  4. Peanut chutney


  1. Soak sabudana overnight (just enough water to cover the sabudana)
  2. The next morning, peel and cut a potato into thin slices
  3. Add peanut chutney, salt, a bit of sugar, and cilantro to the soaked tapioca and mix well
  4. Make a phodni of cumin seeds (be liberal), and also add fresh green chilli and curry leaves if available
  5. Toss in potato, and add a tiny bit of chili powder and 1 tsp salt. Fry till the potato is cooked.
  6. Once potatoes are cooked through, toss in sabudana.
  7. Stir at medium heat for a while, then, cover and lower the heat. The sabudana should steam and become translucent.