Recipe: Tapioca khichdi with potato and peanut

Recipe: Tapioca khichdi with potato and peanut

Avid cook Varsha Ambardekar shares her recipe for a traditional favorite.

Step five: Enjoy!
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Varsha Ambardekar, a Michigan resident for over 20 years, is passionate about food and flavors. Her love for cooking is inspired by her grandmother, mother, mother-in-law as well as TV shows and cookbooks. In the kitchen, she experiments with traditional, Western and fusion dishes. This month, Varsha shares a traditional favorite with The Indian SCENE, sabudha (tapioca) khichdi, flavored with potato, peanut and cilantro.

Ingredients:

1 cup dry sabudana (tapioca pearls)

¾ cup water

1 potato, boiled and cut into ¾-inch pieces

¼ cup roasted peanut powder

3 to 4 tablespoons ghee or cooking oil

1 teaspoon cumin

½ teaspoon sugar

½ teaspoon red chili powder

2 small green chilies

¼ cup chopped cilantro

1 teaspoon lime juice (optional)

Salt to taste

Directions:

  1. Rinse sabudana and soak in a large bowl with water, so that the water level is around 1 cm above the surface of the sabudana. Cover and let stand for 3 to 4 hours.
  2. In the bowl with the soaked sabudana, mix roasted peanut powder, red chili powder, a dash of salt and sugar.
  3. Heat the ghee or oil in a medium saucepan, and add cumin, chopped green chilies and the chopped potato. Sauté for 1 to 2 minutes.
  4. Add the sabudana mixture to the pan, mix well and cover. Let cook on medium heat for 5 minutes, stirring occasionally.
  5. Serve with lime juice for tangy flavor, and garnish with cilantro. Enjoy!

Varsha Ambardekar is a software professional at Ford Motor Company. She is also a trained and certified dance and yoga instructor and the owner of Profusion Dance Troupe in Troy. She lives with her husband Vivek and two daughters.

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1 thought on “Recipe: Tapioca khichdi with potato and peanut”

  1. Sameer Sarwate

    Delicious, I tried it for my family. Everyone specially kids loved it. 👍

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