A popular and wholesome dish made from tapioca pearls, potatoes, and peanuts, traditionally eaten during Hindu fasting periods like Navratri. It’s savory, comforting, and packed with energy.
Navratri Satvik Feasts & Delicacies
A popular and wholesome dish made from tapioca pearls, potatoes, and peanuts, traditionally eaten during Hindu fasting periods like Navratri. It's savory, comforting, and packed with energy.
Ingredients
- 1 cup sabudana (tapioca pearls) soaked
- 2 medium potatoes boiled and cubed
- 0.5 cup roasted peanuts crushed
- 2 green chilies finely chopped
- 1 tsp cumin seeds
- 1 tbsp ghee (clarified butter)
- 1 tsp rock salt (sendha namak) or to taste
- 0.5 tsp black pepper powder
- 2 tbsp fresh coriander leaves chopped
Instructions
- Rinse sabudana thoroughly under running water until water runs clear. Soak sabudana in just enough water (just covering the pearls) for 5-6 hours or overnight until soft and translucent. Drain any excess water completely. Ensure sabudana pearls are separate and not sticky.
- Heat ghee in a pan or kadhai over medium heat. Add cumin seeds and let them splutter. Add chopped green chilies and sauté for 30 seconds.
- Add the boiled and cubed potatoes to the pan and cook for 2-3 minutes until lightly browned. Add the soaked sabudana, crushed roasted peanuts, rock salt, and black pepper powder. Mix everything gently to combine.
- Cover the pan and cook for 5-7 minutes on low heat, stirring occasionally, until the sabudana pearls become translucent. Do not overcook as they can become sticky.
- Garnish with fresh coriander leaves. Serve hot with yogurt or a squeeze of fresh lemon juice.
Notes
For best results, soak sabudana overnight or for at least 5-6 hours until soft and fluffy. Ensure all excess water is drained. You can add a squeeze of lemon juice at the end for extra tang. For a sweeter version, omit green chilies and add a pinch of sugar.
