It's become 1 big lump n sticky . What can I do need an alternative cannot afford to throw it in the bin. Plz help :cry: :cry:

It's become 1 big lump n sticky . What can I do need an alternative cannot afford to throw it in the bin. Plz help :cry:

also not used asafoetida and curry leaves for fast

I live in Ohio, USA, and have a large variety of stores where I can buy the Sabudana - Tapioca. The Indian stores carry a medium grain variety, 2~ 2.5 mm. size, but they have a higher profit markup and hence are marginally more expensive. (~$ 2 to 2.50 /lb.). But I am more used to this variety. The Chinese and Thai stores carry tapioca pearls, either very small (~1 mm.) or very big ( ~ 4 to 5 mm.) - like cultured pearls. The Chinese tend to be more competitive, and the prices are $ 0.50 to $ 0.75 per pound. The very small pearls need just an immersion of water, and total drainage and absorb water within 15 minutes. The Indian medium variety needs a total immersion and about 1 millimeter of water above the level of the tapioca, left overnight. I have a feeling that the sources for the manufacture of the tapioca are also different - one may be from manioc - cassava root ( Indian -) whereas the Thai and Indonesians also add heated sap of the sago plant. Thus the consistency is also different. I have learnt from long experience that it is very important and vital that the pearls be completely soaked, and soft, and yet, TOTALLY DRY to the touch. They should not stick or leave any starch residue to your fingers, if you put your fingers through them, but be free flowing as soft Styrofoam or plastic beads. If you cook the pearls with any excess water still in them, you will have a sticky mess that requires too much oil, to rectify, and the khichadi will still be a disaster. Better to wait for a few more hours, and dry them out on dry paper towels. Hope my experience will help others trying this recipe.

I tried this recepie....it was good... thanks :)

Dear suresh, While u leave the sago to get soaked, stire the sago after half to one hour.... By beating the container with hand in bottom.... By this, every pearl of sago gets separated and while making.... Pour it in the same way i.e. Stiring the sago.... Try it. It wrks..

I tried your recipe but regretfully the Sabudana got messed up, and it was like a chop, I could not keep the pearls separate inspite of following your instructions, that is washing three four times, soaking in cold water for almost 5 hrs, and draining the water, please help.

It could be possibly cos of the quality. How long did you soak it for? If it needed just 15 minutes or so, then it was possibly the quick soak type. Soak it for even lesser time and check. Please refer my tip 1 for details.--DK

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:-P super

:-P vah re vah

I tried first time . It turned out very good. I liked it very much. I thank you.

:-D very good recipe it is sutiblle gor fasting. Thank u gor the recipe.

hi , i made this recipe , awesome ! such a simple recipe can be so nice is unbelievable. thanks

Nyc dish..i like it

very nice recipe i will try

Very good recipe. Explained very well and it tastes yummy as well :wink:

I tried and it turned out good. Can we eat it on fasting days. By the way I also added peas carrots potatoes and small cubes of pander to add some color

it looks delicious.

REALLY GREAT :!:

very clear explanation of recipe and instructions are very clear for a beginner to follow ,thanx :)

Thank you i love it

Very nice ..... easy to learn ...I like it . Thank you .

8)

:) This is a wonderful recipe and its funny to read as I am a south Indian too who grew up wanting Sabudana kichdi on dinner plate everyday. I love this recipe and will cherish it for a long time. Thank you, x

Thanks DK.. i made this recipe and it turn out really Awesome.. thanks again :-D

very nice explaination with clear pics :wink:

Nice

very good hints on how to get texture and consistency. I am a male pensioner not used to cooking; I tried it and it came out "not bad" the very first time.

Looks really delicious. Getting the sabudana so separate is indeed quite an art. Very well illustrated!

:roll: super super

My fly too love sabudana kichdi - but mostly my kichdi gets a bit mushy - hv tried so many times -I soak it at night n make it in the morning - cd it be that I try to make 1/4 kg. hence qty. of water n oil must be insufficient -this time will try yr recipe - had never used lemon juice - sure all at my home will love it now

Hi, I always like Sabudana Kichadi. We make very often. I learnt from my daughter in law. I love all your recipes Tips are very useful. Thanks very much

:)

This is a regular in my home..The only thing being,I coarsely grind my roasted peanuts...and add grated coconut at the end, when I garnish it with freshly cut coriander!!!!

Yum. Quiet regular in my house. I dry roast Corainder Seeds, Peanuts with skin on, Jeera and Red chillied. I toss this on sabundana once cooked. I also add Coconut in the end and turn off the heat :wink:

Hey DK, This looks perfect. Sabudana khichdi is a new addition to my palate. I used to not like it at all before, but I love it now. My mom grinds ground nuts coarsely (you can use a rolling pin or mortar & pestle to do that.) This gives a nice crunch to the khichdi. :)

I love all your recipes they are so different, Thank you

addition to earlier comment instead of water you can use milk if its dry. can also mix peanut before.

Hi D K, i would like to share my mom's version of this. you can make it in green paste.coriander,chillies,bit of ginger just small piece and grind it without water.after jeera splutters add this paste n saute a bit,peanut powder ( i don't make fine powder but leave it in smallpiece).Also u can add potato it taste good. Thank you aarti

Oh that sounds aromatic and delicious. Def. will try this one out. Yum! Thank you for this tip --DK