Sabudana khicdi…Tapioca seeds snack
When you talk of typical maharashtrian food, nothing is more apt than this tapioca seeds snack. Widely eaten in even in the most remote areas of the state, this dish has now become a favourite snack of common mumbai man. Its popularity soars even higher as it remains the number dish to make during days of fast, as per the Hindu culture. Fond memories that pop up in my head as I write this post…how eagerly I would wait for Tuesdays. My mum and dad both fast on Tuesdays, and there were high chances that sabudana khicdi was on the food plan. Years later, I still enjoy the dish just as much. So, it would be fair to not have it on my food blog. So, here it is…definately worth the a try for authentic Indian food lovers.
½ bowl medium sized tapioca seeds, 1 large peeled and chopped potato, 3 chopped green chillies, ½ tablespoon cumin seeds, 4 – 5 curry leaves, ¼ tablespoon sugar, ¼ tablespoon lime juice, 2 tablespoons roughly crushed peanuts, salt to taste and oil to cook, finely chopped coriander to garnish
- Soak the tapioca seeds in water overnight. Next day, rinse them and spread them out to dry them and remove the water completely. After rinsing off the water, the seeds should be dried for at least 30 minutes.
- Heat some oil in a pan and temper it with the cumin seeds, green chillies, and curry leaves.
- Add the potatoes and mix well. Cover the pan and cook till the potatoes are soft.
- Add the tapioca seeds, salt and sugar and mix well. Lower the flame and cook on a slow flame will the seeds start turning opaque. This colour change indicates that the tapioca is cooked.
- Add the crushed peanuts and mix well. Cook for another 3 minutes.
- Stir in the lime juice, mix well and cook for another 30 seconds.
- Garnish with coriander and serve hot.
Note: If you are using this as a dish to have during Indian fasts, omit the coriander in the end and use rock salt instead of normal salt.