Sabudana khichdi, a tapioca pearl pilaf from the central region of India, is a filling side dish with sauteed potatoes, green chile peppers, and fresh curry leaves.
- 2 cups tapioca pearls
- 5 medium potatoes, cut into 1-inch cubes
- 2 tablespoons vegetable oil, or to taste
- 1 teaspoon cumin seeds
- 1 cup chopped peanuts, divided
- 2 green chile peppers, chopped, or more to taste
- 7 fresh curry leaves, chopped, or more to taste
- salt to taste
- 1 teaspoon white sugar
- ¼ cup chopped cilantro (Optional)
- 2 tablespoons lime juice
- Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
- Rinse tapioca again before starting to cook. Drain, cover, and set aside.
- Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
- Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
- Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.