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Ingredients

2 cups tapioca pearls 5 medium potatoes, cut into 1-inch cubes 2 tablespoons vegetable oil, or to taste 1 teaspoon cumin seeds 1 cup chopped peanuts, divided 2 green chile peppers, chopped, or more to taste 7 fresh curry leaves, chopped, or more to taste salt to taste 1 teaspoon white sugar ¼ cup chopped cilantro 2 tablespoons lime juice

Nutrition Info

515.3 calories carbohydrate: 84.4 g cholesterol: : - fat: 17 g fiber: 6.6 g protein: 10.1 g saturatedFat: 2.4 g servingSize: - sodium: 41.1 mg sugar: 5.7 g transFat: : - unsaturatedFat: : -

Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
Rinse tapioca again before starting to cook. Drain, cover, and set aside.
Bring a large pot of water to a boil. Add potatoes, cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
Heat oil in a large pan over medium heat. Add cumin seeds, cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
Add sugar to the potato mixture, mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

6 servings

Sabudana khichdi is very easy to make, perfect for brunch or as a side. Originates from the central region of India. It goes well with lassi.