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.
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
- 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.
- In the bowl with the soaked sabudana, mix roasted peanut powder, red chili powder, a dash of salt and sugar.
- 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.
- Add the sabudana mixture to the pan, mix well and cover. Let cook on medium heat for 5 minutes, stirring occasionally.
- 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.