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Farali is the first word that comes to my mind when I think of sabuana khichdi (Tapioca pearls/sago pearls). Back home, I would do fasting just so I could eat all the farali (Fasting) goodies. I bet a lot of people turn to eat this dish specially during Ekadashi, Navratri or simply when you are looking for a savory healthy~ish gluten-free option. This dish is somehow light and fulfilling at the same time. Hence, it could easily be ate as lunch, dinner  or even as a light snack.

Prep Time : 15 minutes|Sauté & Fry time : 10 minutes|Serves : 2 people

Ingredients:

  • 1 & a 1/2 cups sabudana pearls
  • 1/4th cup oil
  • 2 cups water
  • 1 tsp jeera (cumin seeds)
  • 10-15 peanuts (Coarsely crushed)
  • 15-20 peanuts (Fried in oil)
  • 3-4 finely chopped thai green chillies
  • 5-6 curry leaves
  • 1 large potato or 2 small potatoes – small cubes
  • 1 tbsp sugar
  • 1 tsp lemon juice
  • Salt to taste
  • Finely chopped coriander to garnish.

Method:

Soaking the Sabudana:

  1. Take 1 and a 1/2 cup of sabudana pearls and rinse it 5-6 times under tap water (Room temperature water) until the water runs clear.
  2. In a large bowl, transfer the rinsed pearls and add 2 cups of water.
  3. Let the pearls rest for exactly 1 hour.

Peanuts preparation (Two ways):

Frying the peanuts:

  • Heat 1/4th cup oil in a small pan. Add 15-20 whole peanuts to the hot oil and fry until golden brown on a medium high flame.

Crushing the peanuts:

  • In a food processor, pulse 10-15 peanuts not to make it in a fine powder. The texture needs to remain coarse and grainy.

Method:

  1. Add 1/4th cup of oil to a medium sized cauldron and let it warm up on a medium high flame.
  2. Add 1tsp jeera and let the seeds crackle and turn black.
  3. Add 3-4 finely chopped thai chillies to the hot oil.
  4. Add 5-6 curry leaves right after the chillies start to sizzle and slightly starts changing it’s color.
  5. Add the diced cubes of potatoes in the oil on a medium low flame.
  6. Add a pinch of salt and sauté the potatoes. A pinch of salt to the potatoes will help them cook faster.
  7. Cover the cauldron with a lid (2-3minutes) in order to generate steam.
  8. Once the potatoes become a bit mushy, add 15-20 coarsely crushed peanuts and mix everything.
  9. At this point, add sabudana pearls and uniformly blend everything using a spatula.
  10. Toss the whole fried peanuts into the mix.
  11. Add more salt at this stage (This step is optional).
  12. Add 1 tbsp sugar and 1 tsp lemon juice or squeeze half a lemon into the pearls.
  13. Garnish with finely chopped coriander dish and break your fast.