Sabudana Khichadi is an unknown dish to the people non-native to India. It is a widely popular breakfast dish in India & is particularly eaten as a staple food during religious fasts. Although Khichadi in general sense involves rice, this dish is different. There is absolutely no rice in it.  Sabudana is the name given to ‘Tapioca Pearls’/ ‘Tapioca Sago’ in Hindi & many other native languages of India. Tapioca pearls are similar in appearance to ‘Sago’ & although used interchangeably in many cuisines, it is debated whether both are derived from the same plant. The sago globules that I came across in the US were somewhat larger in size to typical sabudana pearls of India, which are around 2mm to 4mm. However, size could be controlled in the manufacturing process.

I am no botanist but this is what my research yielded me: Sabudana is derived from milk (liquid extract) of roots of the cassava plant, which is known as tapioca in India & Malaysia. The roots of the cassava plant resemble sweet potatoes in appearance. Since cassava plant has high survival potential even in situations like droughts; it became quite popular in India, where most of the farming was dependent on monsoons. During certain Hindu religious fasts consumption of all the cereals is banned however consumption of potatoes & sweet potatoes is allowed. It is my opinion that since cassava plant roots resembled sweet potatoes, consumption of sabudana during fasts was considered alright.

Sago is typically used for desserts or sweet cuisines around the world but sabudana khichadi is little different. Although subtle in flavour it contains either green chillies or red chilli powder or both. If one is in a mood to notch up the spice level, one can by simply adding more chillies or chilli powder.

However, diet conscious people should beware as ‘sabudana khichadi’ is high in carbohydrates & is quite heavy. On the other hand, it is quite energetic & filling. Trust me a single bowl of sabudana khichadi for breakfast was good enough for me for entire day’s hiking at Arches National Park (Utah, US).

Here’s my version of Sabudana Khichadi:

Ingredients:

1. Tapioca Pearls/ sago washed thoroughly, soaked in little water, covered & kept aside for at least a couple of hours.
2. Clarified butter(ghee)/cooking oil (non-fragrant)
3. Cumin seeds
4. Chopped green chillies (Thai chillies)
5. Boiled, peeled & diced potatoes
6. Lightly roasted, peeled groundnuts/peanuts (either crushed or whole)
7. Freshly chopped coriander leaves/cilantro leaves
8. Salt
9. Sugar (optional)

Method:

1. Wash the tapioca pearls at least twice. Soak them in little water. Cover & keep aside for at least a couple of hours.
2.  Heat ghee/oil in a pan/kadhai/wok.
3. When ghee is hot enough add cumin seeds. When cumin seeds start to change their colour, add chopped green chillies.
4. If using whole peanuts, add them at this stage & fry them for a minute. (if using crushed peanuts, ignore this step & add them at step 7)
5. Add potatoes. Mix well. Cook for a minute.
6. Add pre-soaked tapioca pearls/sago.
7. Add crushed peanuts. Mix well.
8. Add salt & sugar (optional). Mix well.
9. Cook for 3-4 minutes with the lid on.
10. Garnish with freshly chopped coriander/cilantro leaves & lemon wedges.
11. Could be served with plain yoghurt.