Sabudana kitchdi / GF Tapioca Sago Breakfast!

Sabudana or Tapioca sago/pearls are a good gluten free source for carbs. In India, we make special preparations such as sabudana wadas, sabudana kitchdi during religious fast. But these make great breakfast or snack options any time.

Sabudana pearls can be little tricky to cook. If overcooked, it can get very chewy. They are available in varied sizes too. Generally, the pearls would be washed and soaked for about 15-30 mins. But the varieties available now don't need soaking.

A general rule of thumb is to wash the pearls in water, drain and keep aside. Every few minutes, press the pearls to feel them. If they are firm, sprinkle some water and set aside. Keep doing this till the pearls feel spongy. Now they are ready to be cooked.

Serves: 4

1 cup sabudana/ tapioca pearls
1 potato, deskinned and chopped
2 green chilies, chopped
2-3 sprigs of curry leaves
1/2 cup peanuts, roasted and crushed
salt to taste
1 tsp sugar
2 tbsp oil.
1 tsp ghee

Wash the sago pearls and get them ready as mentioned above.
Heat 2 tbsp of oil in a large saucepan.
Add in the potatoes and some salt. Cook till almost done.
Stir in the chilies, curry leaves and the sago pearls. Incorporate well.
Mix in the sugar and  crushed peanuts.
Add a tsp of ghee and serve hot.


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