Sabudana Khichdi (Maharashtrian Tapioca Pearls with Peanuts)
Soft, glossy tapioca pearls tossed with potatoes, crunchy peanuts, cumin and lime. A comforting Maharashtrian fasting dish and a great breakfast.
- Time35 min plus soaking
- LevelMedium
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the tapioca pearls in a sieve under cold water until the water runs almost clear. Put in a bowl, add just enough cold water to cover them by 1 cm, and leave for 5 hours or overnight. Drain very well. The pearls should be soft and separate when squeezed.
- 2
Toss the drained pearls with the crushed peanuts, sugar and salt.
- 3
Heat the ghee in a large non stick frying pan over a medium heat. Add the cumin seeds, chillies and curry leaves for 30 seconds.
- 4
Add the diced potato, cover and cook for 8 minutes, stirring now and then, until tender and lightly golden.
8 min - 5
Tip in the pearl mixture. Stir gently over a low heat for 5 minutes until the pearls turn translucent and glossy. Do not overcook or they go sticky.
5 min - 6
Take off the heat, stir in the lime juice, coconut and coriander and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.