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Fixed this Sunday for lunch and was delighted with how it turned out. I rushed some over to my sister who has Covid. Lunch yesterday and will be lunch today.
## Potatoes and tapioca savory dish
Yield: 4 servings as a side or 1 to 2 as a main per original recioe
- 1 cup medium tapioca pearls, rinsed and soaked, see note
- 1 1/2 good sized sweet potatotes, oven roasted, peeled, cubed. (50 min at 350°F was just on the edge of too soft and too done.) This seems like more potato than the original
- ½ cup to one cup peanuts (i used a mix of dry roasted with and without salt, so i didn't add alt otherwise)
- chiles (i used urfa biber and some small green tomatoes), more heat would have been OK
- 1(3-inch) piece fresh ginger, peeled and minced
- a small bit of onion, minced (i used a couple small garden onions, a little less than the amount of ginger)
- 3 tablespoons butter (can be replaced with some neutral oil and some salt)
- 1 teaspoon caraway seed (cumin was called for; fennel might be interesting)
- 1 to 2 tablespoons lime juice
## Preparation
Rinse tapioca a couple of times. I did not wait for water to be clear which may be why it turned out more gelatinous. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger.
1. Set a frying pan over medium heat and add peanuts. Swirling constantly, toast them until shiny, aromatic and golden brown, about 4 minutes. Pour immediately onto a plate to prevent overcooking. Wipe pan, and return to stove.
2. Heat frying pan over a medium flame and add 1 tbsp butter (oil). When oil shimmers, add aromatics (ginger, onion, seeds). When cumin begins to sizzle, stir in reserved chile-ginger mixture, and stir
3. Slowly add potato cubes and more butter. Try to get some searing on the sides to hold them together. Toss around a bit.
4. Start adding tapioca mixture. I got some starch adhering to the pan, and then with my continued turning with the spatula, the starch gelled (tapioca is translucent and chewy). I got a gooey mass that is delicious. Probably depending on tapioca age, soaking, rinsing, this could turn out more pilafy.
5. Splash with lime juice. Since i already had a mass, i covered the pan and let it steam
Adapted from
NYT Cooking. “Sabudana Khichdi (Maharashtrian Tapioca Pilaf) Recipe.” Accessed August 27, 2023. [https://cooking.nytimes.com/recipes/1021372-sabudana-khichdi-maharashtrian-tapioca-pilaf](https://cooking.nytimes.com/recipes/1021372-sabudana-khichdi-maharashtrian-tapioca-pilaf).
## Potatoes and tapioca savory dish
Yield: 4 servings as a side or 1 to 2 as a main per original recioe
- 1 cup medium tapioca pearls, rinsed and soaked, see note
- 1 1/2 good sized sweet potatotes, oven roasted, peeled, cubed. (50 min at 350°F was just on the edge of too soft and too done.) This seems like more potato than the original
- ½ cup to one cup peanuts (i used a mix of dry roasted with and without salt, so i didn't add alt otherwise)
- chiles (i used urfa biber and some small green tomatoes), more heat would have been OK
- 1(3-inch) piece fresh ginger, peeled and minced
- a small bit of onion, minced (i used a couple small garden onions, a little less than the amount of ginger)
- 3 tablespoons butter (can be replaced with some neutral oil and some salt)
- 1 teaspoon caraway seed (cumin was called for; fennel might be interesting)
- 1 to 2 tablespoons lime juice
## Preparation
Rinse tapioca a couple of times. I did not wait for water to be clear which may be why it turned out more gelatinous. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger.
1. Set a frying pan over medium heat and add peanuts. Swirling constantly, toast them until shiny, aromatic and golden brown, about 4 minutes. Pour immediately onto a plate to prevent overcooking. Wipe pan, and return to stove.
2. Heat frying pan over a medium flame and add 1 tbsp butter (oil). When oil shimmers, add aromatics (ginger, onion, seeds). When cumin begins to sizzle, stir in reserved chile-ginger mixture, and stir
3. Slowly add potato cubes and more butter. Try to get some searing on the sides to hold them together. Toss around a bit.
4. Start adding tapioca mixture. I got some starch adhering to the pan, and then with my continued turning with the spatula, the starch gelled (tapioca is translucent and chewy). I got a gooey mass that is delicious. Probably depending on tapioca age, soaking, rinsing, this could turn out more pilafy.
5. Splash with lime juice. Since i already had a mass, i covered the pan and let it steam
Adapted from
NYT Cooking. “Sabudana Khichdi (Maharashtrian Tapioca Pilaf) Recipe.” Accessed August 27, 2023. [https://cooking.nytimes.com/recipes/1021372-sabudana-khichdi-maharashtrian-tapioca-pilaf](https://cooking.nytimes.com/recipes/1021372-sabudana-khichdi-maharashtrian-tapioca-pilaf).
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