Tapioca or as we call it in India “Saboodana”, are small white pearls, when cooked they become extremely sticky and absolutely translucent!
They are obtained from the Cassava plant, and are gluten free. Tapioca is used as binding agents, as they are very starchy!
It takes the form of a pudding which is called Saboodan Kheer, its made into pappadums, into crackers and also dry roasted into savoury snacks. What I personally like is the Saboodana Khichidi. It makes for a great breakfast and is absolutely delicious with all the lemon and peanuts in it! If you remove the asafoetida it can be had on days when you are fasting as well!
Saboodana Khichidi/Savoury Tapioca
1 cup tapioca pearls
1/2 cup roasted peanuts
2 tbsp oil
A pinch of asafoetida
1/2 tsp cumin seeds
2-3 green chillies finely chopped
8-10 curry leaves
1 tbsp lemon juice
Salt to taste ( use rock salt to make it for fasting days)
1/4 cup Chopped coriander leaves
How to make it
Soak the tapioca in 2 cups of cold water and keep aside for an hour.
The soaking time varies according to the quality of the tapioca some require less time some relatively more, but generally an hour is fine!
Drain the tapioca and strain in a colander. Let it sit for 2-3 hours! After soaking this is how they will look!
This ensures that the tapioca swells up in size, and this in turn will result in uniform cooking and avoid stickiness!
Slightly crush the peanuts in a mortar and pestle. Keep aside!
Heat the oil in a skillet, add the cumin and sauté for 30 seconds.
Add the asafoetida and give it a quick stir.
Drop in the curry leaves and green chillies. Sauté for around 20-30 seconds.
Add the tapioca pearls and mix well. Add the salt and the peanuts.
Keep stirring and sauté till the tapioca turns almost translucent. If the tapioca is still white in colour it might need some water, just splash a little water and let the tapioca cook!
Once the tapioca is cooked, drizzle the lemon juice and toss the tapioca!
Mix in the coriander leaves and serve immediately!