Sabudana ni Khichdi (Spiced Tapioca Pearls)

Growing up, I used to call Sabudana ni Khichdi 'Jelly Shak' because my mum would always let the bottom part overcook so that it became sticky and jelly-like. This is still my favourite part!

This spiced tapioca dish is healthy and easy to whip up. It is another Farar food, which means that it is often cooked during fasting days and simply seasoned with cumin, salt, pepper and ginger.

Recipe (serves 2-3):
1 cup sabudana (tapioca pearls)
1 thumb sized piece fresh ginger, grated
1 medium potato, very finely sliced into 1cm pieces
2 tbsp vegetable oil
1 tsp cumin (jeeru)
3 curry leaves
Juice of 1/2 lemon
1 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
2 green chillies, chopped (optional)
Fresh corriander to garnish (optional)

Method:

1. Rinse the sabudana to clean, and soak for 5 minutes
   Drain and set aside
2. Heat the oil in a large pan on a high heat
3. Add the cumin, followed by the curry leaves, ginger and chillies (if using)
   Cook for 1 minute until aromas are released
4. Add the potato and stir in the salt and pepper
5. Cover and reduce the heat to medium
   Cook for about 5 minutes, or until potatoes are cooked through
6. Add the sabudana and lemon juice
   Mix well
7. Reduce heat to low, cover and cook for a further 10-15 minutes
8. Garnish with corriander and serve

Tips:

• If the tapioca overcooks, it becomes clear and jelly-like. Technically this is not how this dish should be...but it is my favourite thing about it! I always let the bottom burn, to make sure that we have some 'jelly'
• This dish can be served alone, with yoghurt or accompanied with other Farar foods such as Farari Bateta
• Leftovers can be turned into Crispy Sabudana Bhajia - delicious with a tomato or corriander-based chutney

​Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!

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