I feel like we don’t need Rosetta stone to learn languages. You can learn a new language through most of the food posts. There is no appropriate way to translate the ethnic dishes. For example, the search results for word ‘Sabudana’ is translated to ‘Sago’ but in reality its Tapioca pearl. Both Tapioca and Sago are starch made out of two different roots but they look almost the same in form of pearls. Though both have a very different consistency when it comes to making this dish.
I tried my best to translate Sabudana ki Khichdi in English and the best I came up with is “Tapioca Pilaf”. But it sounds awkward. Enjoy the recipe.
-1 Cup of Tapioca Pearls
-2 tbsp roasted peanuts & crushed coarsely
-1 Indian hot green chili
Spices: ¼ tsp Cumin seeds, 1/2 tsp black pepper powder, ¼ tsp sugar
Optional: ½ potato cut into very small, chopped coriander leaves
Equipment : Wok like pan
Prep(need 4 hrs -5 hrs to pre-soak)
– The key to make this dish is to rinse the tapioca pearl with water and drain it just enough to moisten the starch.
-Soak it for 4-5 hrs until it softens.
-Once softened, then break it loose as it tends to stick together. Then add salt , sugar, black pepper powder, crushed roasted peanuts and mix it well.
-Rinse the cut potatoes first with water so the moisture from the water will help it cook when you saute it.
-Heat a wok on medium flame. Temper cumin seeds and add green chilies.
-Add the potatoes to the wok and salt it. Saute for few seconds. Close the lid and let it cook for few minutes.
– After the potatoes are complete cooked, then add the tapioca pearls to it.
– The key part here is to constantly stir it so it doesn’t burn or stick.
– You will know its cooked all the way through when the white pearls turns translucent.
-Salt it and garnish with chopped coriander leaves.
Eat as is for breakfast / lunch or snack. Tapioca pearls are not easy to digest so this is not a good idea for dinner.
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