Sabhudana Kichadi

Sabhudana (Tapioca pearls) kichadi is one of the most sought after breakfast during auspicious occasions like Navratri , Ekadashi, when people have to fast the entire day. Sabhudana is high in carbs and a good energy source and thus people have this kichadi for instant energy boost. These tapioca pearls absorbs a lot of water when soaked, so makes you full even when consumed less. Your mornings would feel highly energized for the amount of resistant starch in it. Knowing these facts, let’s now jump into the recipe.

PC:TimesOfIndia

Ingredients

  • 1/2 cup sabhudana
  • chopped vegetables (beans, carrot, bell pepper, potato)
  • 3-4 tbsp. peanut powder
  • 1 green chili
  • 1 tbsp. ghee
  • 2 red chili

Instructions

Soaking the sabhudana

This is the most important step in the recipe to get the consistency right. If sabhudana is not soaked the right way, the kichadi might become mushy.

  • Rinse sabhudana at least 3-4 times well until the powdery starch is all removed.
  • Soak it in a vessel with water just over the level of sabhudana. Do not add excess water.
  • Leave it aside for 2 – 3 hours, until all the water is completely absorbed. You can also leave it soaked overnight , but just make sure that the amount of water is just right.
  • Once, the water is completely absorbed and the tapioca pearls look fluffy, drain the little water if any and allow them to dry in a plate or a dry muslin cloth. Make sure sabhudana is spread well to dry.

Cooking Sabhudana

  • In a frying pan add ghee and oil.
  • Once oil heats up, add mustard seeds and urad dhal and red chilis for thadka.
  • Once mustard splutters add the chopped vegetables and a vertically slit green chili.
  • Add salt and allow them to cook .
  • Once the vegetables are cooked, add the sabhudana.
  • Gently stir them from time to time. Do not over stir, for the sabhudana might break and turn mushy.
  • You can know that sabhudana is cooked well, when they turn transparent.
  • Once they are cooked well, add 3- 4 tbsp. of peanut powder and stir them well. (Note: To make peanut powder, dry roast 4 tbsp. of peanuts and grind them into a fine powder . Make sure to grind them after removing the skin)
  • If you do not prefer peanuts or have a peanut allergy, top the sabhudana with a lavish spread of coconut shreds.

Serve them hot for breakfast. It is such a flavorful delicious recipe. Hope you all enjoy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: