Tapioca Pulao (Sabudana khchidi)
Published on June 28, 2017 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • 1 kg

Roast peanuts in microwave for 4 minutes. Tapioca pulao is generally served with natural yogurt.
Instead of fresh curry leaves I used dehydrated curry leaves powder.
I soaked sabudana over night

Method:

Rinse sabudana (tapioca)

Soak in water for 3 hours or till all the water is absorbed

Heat oil in a skillet.

Add in the order dried chilies,cloves, cinnamon, cumin,  sesame seeds,  curry leaves, green chili and ginger fry for a minute.

Add onions, potatoes and salt mix cover and cook on low heat.

Mix  crushed peanuts, salt, turmeric powder,  sugar (to taste), citric acid or lemons juice into soaked tapioca,

Add  tapioca to cooked potatoes, mix well and cook covered for 10 minutes, mixing occasionally.

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Ingredients

  • 2 cups tapioca
  • 2 cups water
  • 1 cup roasted peanuts (crushed)
  • 2 cups chopped potatoes ( microwave for 4 minute)
  • 2 cups chopped onions  (optional)
  • 1 chopped green chilly
  • 1 Tsp Turmeric powder
  • 5 Tbs. Oil
  • 1 Tbs cumin seeds
  • 6 cloves
  • 2 cinnamon sticks 1/2 cm in length
  • 2 Tbs sesame seeds
  • 2 dried chilies
  • 2 Tbs curry leaves
  • 3 Tbs crushed ginger root
  • 4 Tsp salt (to taste)
  • 8 Tsp sweetener or sugar to taste
  • 1 Tsp citric acid or lemon juice (1 lemon)
  • 1/2 cup chopped coriander leaves to garnish

Instructions

  1. Rinse sabudana
  2. Soak in cold water
  3. Chopp potatoes in small cubes
  4. Chopp onions in small cubes
  5. Heat oil in a skillet
  6. Add into the hot oil, dry chili, cloves, cinnamon and cumin seeds.
  7. Add onions, cook till transparent
  8. Add potatoes,salt, mix, cook covered on medium heat
  9. Mix crushed peanuts, salt, turmeric powder, sugar (to taste), citric acid or lemons juice into soaked tapioca,
  10. Add sabudana to onion mixture into skillet, mix
  11. Cover and cook for 10 minutes on medium low heat.
  12. Mix frequently, add cilantro , before serving.

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