Sabudana or better known as Tapioca Pearls, is an integral part of meals on holy fasting days in India, as it is considered to be one of the purest form of starch. In the western world, we often see this as a part of pudding, or bubble tea, but in Maharashtra, India, this is a staple breakfast item. Often it has potatoes added to the item, but I decided to exclude them, as it is already loaded with starch, and also follow my Jainism belief of avoiding root vegetables. Not having potatoes, also makes it faster to prepare!
Often people admire this dish, but are wary of cooking it, as it has a reputation of becoming sticky. The trick of getting it right and feeling every individual pearl as you savor this dish, lies in the soaking and not cooking! The flavor of green chillies and crushed peanuts, keeps it light and it is a fulfilling breakfast dish and a favorite in my family. It is so easy to cook, you probably would not mind cooking it, even if you have an early morning flight to catch!
Recipe : 3 people
Cooking time: 15 min
Preparation time: 7 min
Soaking time : Overnight or 8/10 hours
Ingredients
- I cup Tapioca Pearls or Sabudana
- 3/4 cup of crushed roated peanut powder
- 1 tbsp oil
- 2 small green chillies, finely chopped
- 1/4 tsp cumin seeds
- Pinch of Asofoetida
- 4-5 curry leaves
- Few drops of lemon
- Coriander leaves to garnish
Method
Washing/Soaking
- Take the broadest pan you have
- Put the Tapioca pearls in to wash.
- Fill the pan with water and very gently rinse the seeds.
- Remove the dirty water. Repeat this process thrice.
- The fourth time , fill so that the water level appears to be a thinly coated layer atop the Sabudana.
- Cover it with a lid and let it soak for 8/10 hours.
Cooking
- Add the roasted crushed peanuts to the soaked sabudana and mix it thoroughly with gentle hands.
- Heat the oil in a broad pan over a medium high flame.
- Crush the cumin seeds in your palm and add to oil
- Wait for it to become golden brown.
- Add finely chopped green chillies and stir
- Add curry leaves (gently crushed) to the oil.
- Add a pinch of asofoetida
- Add the sabudana/peanut mix to the oil and gently stir for a minute.
- Add salt to taste and stir for another minute.
- Sprinkle few drop of water on the top.
- Cover with a lid and put on slow medium flame to cook for 1o minutes, gently stirring after 5-7 minutes.
- Squeeze a few lemon drops, stir , cover and cook for 2- 3 minutes.
- Switch off the flame, and let it rest for 5-7 minutes.
- Garnish it coriander and serve with yogurt or savor it alone.
Tips
Using a thick bottom vessel for cooking Tapioca will not let it stick at the base.
Instinct factor
Gauging the water level for soaking of Sabudana.
Feel factor
There is always a feeling of accomplishment,when you have each and every Tapioca Pearl well cooked, soft, and remaining as an individual pearl. The crushed peanut flavor with spices is simply yum and I prefer to eat this with plain yogurt. This dish feels like a fusion of Indian/Thai Cuisine.
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