Paleo Sabudana Khichadi
Elevate your breakfast or snack game with this wholesome Paleo Sabudana Khichadi, a nutritious twist on the traditional Indian favorite. Perfect for those following a paleo lifestyle, this recipe features tapioca pearls (sabudana) soaked to perfection and sautéed in aromatic ghee alongside cumin seeds, zesty green chilies, and fragrant curry leaves. The addition of roasted peanuts, tender potatoes, and grated carrots adds a delightful crunch and bursts of flavor, while a squeeze of lemon juice creates the perfect tangy finish. Garnished with fresh coriander, this dish is gluten-free, grain-free, and loaded with wholesome goodness. Ready in under 40 minutes, it’s ideal for a hearty breakfast, a satisfying side dish, or a simple yet flavorful snack. Whether you're exploring paleo recipes or craving a healthier version of sabudana khichadi, this vibrant dish will leave you wanting more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Tapioca pearls (sabudana)
- 2 cups Water
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 2 Green chilies, finely chopped
- 0.5 cup Roasted peanuts, coarsely crushed
- 1 small Potato, diced
- 1 medium Carrot, grated
- 10 Curry leaves
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the tapioca pearls under cold water until the water runs clear, then soak them in 2 cups of water for about 4 hours or until they double in size.
Drain the soaked tapioca pearls thoroughly and set them aside.
In a large pan, heat the ghee over medium heat.
Add cumin seeds to the ghee. Once they start to splutter, add the finely chopped green chilies and curry leaves, sauté for about 1 minute.
Add the diced potato and cook until it becomes tender, stirring occasionally, about 5-7 minutes.
Add the grated carrot and sauté for another 2 minutes.
Add the crushed roasted peanuts and mix well.
Now, add the drained tapioca pearls to the pan, sprinkle the salt, and mix gently to combine all the ingredients without mushing the pearls.
Cook, stirring occasionally, for another 3-5 minutes until the pearls become translucent.
Turn off the heat and add the lemon juice. Mix well.
Garnish with fresh coriander leaves before serving.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 19.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2743 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
