Sabudana Khichdi (Tapioca later Potatoes and Peanuts)

Sabudana khichdi is unconditionally easy to make, conclusive for brunch or as a side. Originates from the central region of India. It goes with ease when lassi.

The ingredient of Sabudana Khichdi (Tapioca later Potatoes and Peanuts)

1. 2 cups tapioca pearls
2. 5 medium potatoes, cut into 1-inch cubes
3. 2 tablespoons vegetable oil, or to taste
4. 1 teaspoon cumin seeds
5. 1 cup chopped peanuts, not speaking
6. 2 green chile peppers, chopped, or more to taste
7. 7 vivacious curry leaves, chopped, or more to taste
8. salt to taste
9. 1 teaspoon white sugar
10. u00bc cup chopped cilantro
11. 2 tablespoons lime juice

The instruction how to make Sabudana Khichdi (Tapioca later Potatoes and Peanuts)

1. Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
2. Rinse tapioca over in the future starting to cook. Drain, cover, and set aside.
3. Bring a large pot of water to a boil. ensue potatoes; cook, stirring occasionally, until longing yet unquestionable to the bite, 5 to 6 minutes. Drain.
4. Heat oil in a large pan higher than medium heat. increase be credited with cumin seeds; cook until dark, virtually 30 seconds. grow potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season gone salt. Saute until flavors combine, 7 to 10 minutes.
5. Add sugar to the potato mixture; blend well. ensue tapioca and permanent 1/4 cup peanuts. edit heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. mix up in cilantro and lime juice. Mix well. go to a bit more salt if desired. help hot.

Nutritions of Sabudana Khichdi (Tapioca later Potatoes and Peanuts)

calories: 515.3 calories
carbohydrateContent: 84.4 g
cholesterolContent:
fatContent: 17 g
fiberContent: 6.6 g
proteinContent: 10.1 g
saturatedFatContent: 2.4 g
servingSize:
sodiumContent: 41.1 mg
sugarContent: 5.7 g
transFatContent:
unsaturatedFatContent: