Tapioca or Yucca or Cassava has become one important component of my diet these days since I am avoiding all grains and all other starches. I mostly just boil fresh yucca pieces (after peeling and chopping them) with sea salt. Or eat them with onion chutney. And they taste delicious! I also have been making the tapioca ‘rice’ or the steamed kappa Puttu which is a traditional Kerala breakfast item. And occasionally when I miss my rice, I tend to cook this hash using tapioca pearls. Tapioca pearls are called ‘sabudana’ in both Hindi and Marathi and this savory hash recipe is called as ‘khichdi’, which just means a mish-mash of tapioca with potatoes or sweet potatoes. Traditionally in Marathi cuisine this ‘khichdi’ is eaten during religious fasting periods. Doesn’t it seem like our ancestors were indeed very smart ? – Avoid grains and eat sabudana khichdi and only fresh fruits for the entire day- what better way to detox than this!
One slight drawback about this dish is that it does need a little bit of advance planning in that you need to soak the tapioca pearls in advance for at least 6-8 hours. Peanuts are what is used traditionally however I use walnuts nowadays since I seem to be having some reaction to peanuts. Also regular potatoes or sweet potatoes are used. However if using sweet potatoes, they have to be ‘white sweet potatoes’ or the Indian/Japanese variety of sweet potatoes with white flesh, which also are less sweet as compared to yellow sweet potatoes or yams.
This past week when I made this I paired it with a fresh kale and orange salad. Was so good and definitely filling!
- 1 cup tapioca pearls (soaked overnight or for 6-8 hours in water)
- ½ cup roasted peanuts (or any other nuts)
- ¼ cup freshly grated coconut (or fresh frozen grated coconut that has been thawed)
- 2 tbsp coconut oil or olive oil
- 1 tsp cumin seeds(skip for AIP)
- 1 green chili (serrano chili) cut into 3-4 pieces (skip for AIP)
- 1 tsp fresh ginger grated
- 4-6 fresh curry leaves
- 1 tsp sea salt
- 1 large sweet potato or potato (boiled, peeled and mashed)
- ¼ cup fresh cilantro (coriander) leaves chopped
- 1 tbsp lemon juice or lime juice
- Soak the tapioca pearls overnight in a large bowl with enough water on top (pearls will swell up). Drain them using a sieve or colander and blot dry using paper towels.
- Place the pearls in a mixing bowl. Add the nuts and the coconut to it and mix everything well together. Keep aside.
- Ina wok style pan or kadai, heat the oil. When hot add the cumin seeds and after 30 seconds add the green chillies, ginger and curry leaves. Stop fry for 1 minute on medium heat.
- Next add the tapioca pearl mixture to this and turning heat to low, keep stirring mix continuously to prevent the pearls from clumping together too much. After they start becoming transparent (about 4-5 minutes or so), add the mashed sweet potato (or potato) to the pan and str everything together well.
- Add the cilantro and lime juice and stir well before serving.