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Sabudana khichdi is a savory Indian dish made from soaked tapioca pearls (sabudana) and is especially popular during religious fasts or as a snack. It is known for its light texture, mild flavor, and comforting, energy-rich qualities.
What is sabudana khichdi?
A fasting food: As it is made from tapioca pearls derived from the cassava root, and not a grain, it is considered a sattvik (pure) food suitable for consumption during Hindu fasts like Navratri and Mahashivratri.
A regional favorite: It is commonly prepared in the Indian states of Maharashtra, Gujarat, Madhya Pradesh, and Karnataka. In major cities like Mumbai and Pune, it is widely available as street food.
Simple ingredients: The dish typically features soaked tapioca pearls tempered with cumin seeds, green chilies, and curry leaves. It is often mixed with potatoes, peanuts, rock salt, and sugar.
The trick to a perfect dish: The key to a non-sticky khichdi lies in properly soaking and draining the sabudana beforehand.
History of sabudana
The tapioca root from which sabudana is made originated in Brazil and was introduced to India in the 19th century.
Famine relief: In the late 1800s, tapioca was first brought to the kingdom of Travancore in Kerala to help combat a devastating famine.
Royal endorsement: The local population was initially hesitant to eat the new root. The King's brother, a botanist, ate it publicly to demonstrate its safety, helping it gain public trust.
Commercial production: Commercial production of sabudana began in India around the 1940s, cementing its place in the country's cuisine.
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