Ayurvedic Recipe · Breakfast Special · Quick dinner recipe · Recipe without Onion/ Garlic · Tiffin

Sabudhana Kichadi | Tapioca and Almond Kichadi

Sabudhana kichadi is a well-known recipe. Traditionally, roasted and ground peanuts are added in this recipe. I have used blanched almonds instead of peanut since blanched almonds are Tridoshic (for Kapha in moderation).

Sabudhana Kichadi
Sabudhana Kichadi

Serves: 2

Ingredients : (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Tapioca pearls/Sabudhana – 1 1/4 cup
  • Coarsely ground Almonds – 1/4 cup (Soak, peel and grind)
  • Mustard seeds – 1/4 tsp
  • Turmeric powder – 1/8 tsp
  • Asafoetida – a pinch
  • Curry leaves – 4-5
  • Thai green chilli – 1(slit and remove the seeds)
  • Cumin seeds – 3/4 tsp
  • Lime juice – 1 tsp
  • Ghee – 2 tsp
  • Chopped cilantro – 1 tbsp
  • Salt – to taste

Get Started

  • Soak sabudhana in water (just enough to immerse the tapioca pearls) overnight or for atleast 4 hrs.
  • Mix soaked tapioca and almond powder and set aside.
  • Heat ghee in a pan and add mustard seeds. Once the mustard seeds splutter, add cumin seeds, asafoetida, curry leaves,  green chilli, turmeric power, salt and saute for few seconds in low-medium flame.
  • Add the tapioca-almond mixture and stir well.
  • Keep stirring for 5 mins in low flame. (Leaving it unattended will form lumps and becomes sticky)
  • Switch off the flame and add lime juice and finely chopped cilantro.
  • Mix well and let it sit covered for a minute before serving.

Tasty Sabudhana kichadi is ready!

Enjoy it for breakfast or dinner.

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