Saabu-daanaa-ni Khichdi (Tapioca & Potato snack)

2 cups saabu-daanaa (tapioca)
1 teaspoon mithu (salt)
1/8 teaspoon hardar (turmeric)
1/2 teaspoon khaand (sugar)

8 tablespoons tel (oil)
½ teaspoon rai (mustard seeds)
¼ teaspoon jiru (cumin seeds)
1 suku marchu (whole, dried pepper)
1/8 teaspoon hing (asafetida)

1/2 cup kaaju (cashew nuts), broken up
2 leaves mitho limdo (curry leaves)

4 cups batekaa (potatoes), boiled, peeled & diced to ½” cubes
1 teaspoon aadu (ginger), grated
2 teaspoons lilu marchu (green chili), minced
1 teaspoon mithu (salt)
¼ teaspoon hardar (turmeric) 

1 teaspoon saaker (sugar)
½ teaspoon garam masaalaa
2 tablespoons draaksh (raisins)
½ cup shing daanaa (peanuts), raw, crushed

2 tablespoons limbu (lemon juice)
some kothmari (cilantro), chopped
1 tablespoon naariyel (coconut meat), grated

  1. Rinse and drain the saabu-daanaa under cold water in a colander. Let sit for a couple of hours (minimally ½ hour).
  2. Mix in salt, turmeric & sugar.
  3. Heat oil in a heavy bottomed pot, adding mustard seeds.
  4. When the seeds start popping, add the cumin seeds, whole dried pepper & asafetida.
  5. When the cumin seeds also begin popping, mix in the cashews & curry leaves.
  6. When the get tender (few seconds), mix in the potatoes, ginger & green chilies. Stir & cook.
  7. When the potatoes turn light brown, add the salt, turmeric, sugar, garam masaalaa & raisins
  8. Ensuring that the potatoes are well-cooked, mix in the tapioca
  9. Add the lemon juice, mixing well.
  10. Garnish with cilantro & coconut and serve with plain yogurt on the side as a light lunch or snack.

Note: If made for a fasting day, omit the mustard seeds, asafetida, turmeric, & garam masaalaa
Note: This is an easily digestible item for someone is recovering and has low energy. Reduce the pepper & garam masaalaa in this case.

Source: Kokila