A vegetarian Indian pilaf.
Sabudana Kichri has a mouth-watering orchestra of textures and flavors. If you haven’t had this tapioca pearl pilaf, it’s worth seeking out the few Indian ingredients. They are: asafoetida (also known as “hing”), curry leaves, and Indian black salt. You’ll need these for truly authentic flavor. Serve it as a snack, side dish, or light meal.
Make sure you begin the Sabudana Kichri preparations at least 8 hours before you plan to serve it. This is because the tapioca pearls need to soak.
Ingredients
- •237 ml (1 cup) sabudana (large pearl tapioca)
- •30 ml (2 tablespoons) ghee
- •1.3 ml (1/4 teaspoon) asafoetida (also known as hing)
- •2.5 ml (1/2 teaspoon) cumin seeds
- •5 ml (1 teaspoon) minced fresh ginger
- •6-8 curry leaves
- •1 small green chili, minced
- •1 potato, peeled and cut into 1/3-inch dice
- •118 ml (1/2 cup) frozen green peas
- •59 ml (1/4 cup) chopped peanuts
- •5 ml (1 teaspoon) grated unsweetened coconut
- •Indian black salt, to taste
- •15 ml (1 tablespoon) fresh lemon juice, or to taste
- •15 ml (1 tablespoon) finely chopped cilantro leaves
- •Plain yogurt, for serving, optional
Preparation
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At least 8 hours before serving Sabudana Kichri, preferably the night before, rinse the tapioca pearls in cold water until the water runs clear.
Place the tapioca in a medium bowl and cover with 177 ml (3/4 cup) cold water.
Cover the bowl and set aside at room temperature until all the water is completely absorbed.-
In a large skillet over medium heat, heat the ghee until melted and a cumin seed sizzles when tossed in the pan.
Add the hing and cumin seeds and stir until the seeds darken, about 1 minute.
Add the ginger, curry leaves, chili, and potatoes.
Stir well and continue to cook, stirring often, until the potatoes are nearly tender but not browned, 10-15 minutes.Add the frozen peas and peanuts.
Stir until the peas are well-heated, about 2 minutes.
Stir in the coconut.
Add the tapioca pearls and stir well so they are coated with oil and seasonings.
Continue to stir until the pearls become translucent, about 5 minutes.Season to taste with black salt and lemon juice.
Stir in the cilantro.
Serve warm with, if desired, a dollop of plain yogurt.