Directions:

• Take a clean bowl and add 2 cups of sabudana or tapioca pearls to it
• Wash it thoroughly at least 3-4 times to remove off all the excess starch (the white cloudy water)
• During the last wash remove only 80% of the water and leave 20% behind
• This step is extremely important as leaving more water will make your sabudana sticky – you need just enough water to leave the sabudana pearls slightly soaked in water – refer to the video for this step
• Leave the sabudana soaked this way for at least 8 hours or overnight
• While the sabudana are soaking dry roast the peanuts or almonds on a skillet for about 2 – 3 minutes or until they have a little colour
• Next run them through a blender and turn them into powder – make sure you don’t run for too long otherwise it will turn into butter - This step can be done well ahead in advance
• After 8 hours the sabudana will have absorbed all the water and will become soft and bouncy – you can check for its doneness by pressing the pearls between your fingers – it will have a soft bouncy texture
• If you feel it is a lil hard or non bouncy add a lil splash of water and leave for a further 15 mins
• Next add coconut sugar, himalayan sea salt, chili powder and peanut / almond meal - to the bowl of sabudana / tapioca pearls and mix well until combined
• Now heat a skillet and add 2 tablespoons of ghee or avocado oil
• Once the ghee or avocado oil is adequately hot – add jeera to it
• The jeera will start crackling in immediately
• Then add the potatoes if using and cook for about 2-3 minutes until tender
• Press one of the potatoes with the spatula to check for doneness
• If the spatula breaks the potato easily – you know its done
• Then add the Sabudana / Tapioca Pearls mixture
• Mix well with the base fat until well incorporated
• Cook them on a medium flame for 2-3 minutes
• Then lower the flame to simmer, cover and cook for another 2 minutes
• After 2 minutes it should be completely done
• You can once again check for doneness by picking up one of the sabudana / pearls and pressing them between your fingers – it should smash easily
• Turn off the stove and cover and let the mixture be for 5 minutes
• There after plate the Sabudana Khichdi or the spicy Tapioca Pearls mix and garnish with coriander leaves or dry coconut flakes
• Serve hot